Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

Author:

Drakos Antonios,Kyriakakis Georgios,Evageliou Vasiliki,Protonotariou Styliani,Mandala Ioanna,Ritzoulis Christos

Funder

National Strategic Reference Framework

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

4. Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread;Alu’datt;Food Hydrocolloids,2012

5. 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

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