Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes
AbstractSprouted barley flour was used at the ratio of 0, 5, 10 and 20% in the wheat flour and effect of incorporation on the quality of bread, biscuits and cakes was evaluated. The chemical analysis of barley-wheat flour blends exposed that protein, fat, energy and β-glucan significantly increased...
Furkejuvvon:
| Váldodahkkit: | , , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Taylor & Francis Group
2022-12-01
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| Ráidu: | Cogent Food & Agriculture |
| Fáttát: | |
| Liŋkkat: | https://www.tandfonline.com/doi/10.1080/23311932.2022.2122272 |
| Fáddágilkorat: |
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