Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making-Reference-Cited by-同舟云学术

Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making

Published:2015-09 Issue: Volume:65 Page:48-56
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Blandino Massimo^ORCID,Locatelli Monica,Gazzola Alessandra,Coïsson Jean Daniel,Giacosa Simone,Travaglia Fabiano,Bordiga Matteo,Reyneri Amedeo,Rolle Luca,Arlorio Marco

Funder

European Union

Italian Economy and Finance Ministry

Regione Piemonte

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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3. A note on the composition and nutritional value of hulless barley;Boros;J. Animal Feed Sci.,1996

4. Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads;Collar;Eur. Food Res. Technol.,2014

5. Colorimetry;Commission Internationale de L'Eclairage,1986

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