Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions
Author:
Funder
Food Institutional Research Measure
Irish Department of Agriculture, Food and Marine
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
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3. The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestion;Cleary;Food Chemistry,2007
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5. Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar;Gallegos-Infante;Food Chemistry,2010
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