Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

Author:

Gupta Mahesh,Bawa Amarinder Singh,Abu-Ghannam Nissreen

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference45 articles.

1. AACC, 1995. Approved Methods of the American Association of Cereal Chemist, 10th ed. AACC methods 08-01, 410 10-91, 30-25, 44-15A, 46-10, 54-10, 54-21. American Association of Cereal Chemist, Inc., St. Paul, MN.

2. Application of the calcoflour flow injection analysis method for the determination of β-glucan in barley, malt, wort and beer;Aastrup;American Society of Brewing Chemists,1988

3. Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins;Andreasen;Journal of Agricultural and Food Chemistry,2001

4. Official Methods of Analysis, 16th ed., 4th Revision, vol. II, Section 32;AOAC,1998

5. Official and Tentative Methods;AOCS,1973

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