Author:
Andrzejczak O.A.,Olesen E.,Nielsen S.D.-H.,Tóth L.,Madsen C.K.,Pedersen L.,Poulsen N.A.,Kidmose U.,Larsen L.B.,Hebelstrup K.H.
Funder
Danmarks Frie Forskningsfond
Independent Research Fund Denmark
Reference50 articles.
1. Effect of barley flour addition on the physico-chemical properties of dough and structure of bread;Al-Attabi;J. Cereal. Sci.,2017
2. Wheat gluten: high molecular weight glutenin subunits - structure, genetics, and relation to dough elasticity (vol 72, pg R56, 2007);Anjum;J. Food Sci.,2008
3. Barley for food: Characteristics, improvement, and renewed interest;Baik;J. Cereal. Sci.,2008
4. Barley feed uses and quality improvement;Blake;Barley,2010
5. Glycaemic index of wheat bread;Borczak;Starch Staerke,2018