Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies-Reference-Cited by-同舟云学术

Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies

Published:2023-07 Issue: Volume:413 Page:135657
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ge Fei,Xia Ruhui,Wu Di,Cheng Weiwei,Meng Linghan,Wang Zhenjiong,Tang Xiaozhi

Funder

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley;Bai;Food Chemistry,2021

2. Belorio, M., Sahagún, M., & Gómez, M. (2019). Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies. 8(2), 83. 10.3390/foods8020083.

3. Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull-less barley;Deng;Cereal Chemistry,2019

4. Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality;Ghodke;Food Chemistry,2009

5. Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics;Giuberti;Journal of Cereal Science,2017

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