EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD
This study aimed to examine the possibility of the production of bread using whole barley flour (WBF); two levels of substitution of 50% and 100% compared with wheat flour (WWF) only were administered. The effect of the baking process on the content of dietary fiber, particularly β-glucan, was i...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Árabe |
| Опубліковано: |
Mansoura University, Faculty of Agriculture
2014-07-01
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| Серія: | Journal of Food and Dairy Sciences |
| Предмети: | |
| Онлайн доступ: | https://jfds.journals.ekb.eg/article_53016_eaa6c2818e5f0d666c90e10cf33402cc.pdf |
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