Effects of different pretreatment methods on the dough properties, bread flavor and in vitro digestion of black highland barley
Highland barley is rich in nutrients, however, its application in bread products is limited due to its poor processing quality. Therefore, physical modification of highland barley is required to improve its processing properties. This study investigated the effects of four pretreatment methods—tradi...
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| Автори: | , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2026-05-01
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| Серія: | Food Chemistry: X |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2590157526004645 |
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