Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley-Reference-Cited by-同舟云学术

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Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

Published:2019-07-17 Issue:1 Volume:97 Page:39-52
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Deng Xiao‐Qing¹²³^ORCID,Pan Zhi‐Fen¹^ORCID,Li Qiao¹,Deng Guang‐Bing¹,Long Hai¹,Tashi Nima⁴,Zhao Yun²,Yu Mao‐Qun¹

Affiliation:

1. Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China

2. College of Life Sciences Sichuan University Chengdu China

3. University of the Chinese Academy of Sciences Beijing China

4. State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement Lhasa China

Funder

Chinese Academy of Sciences

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10189

Reference58 articles.

1. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

2. Effect of food processing on the resistant starch content of cereals and cereal products - a review

3. Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis

4. Barley for food: Characteristics, improvement, and renewed interest

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unlocking Phenolic Potential: Determining the Optimal Grain Development Stage in Hull-Less Barley Genotypes with Varying Grain Color;Foods;2024-06-12

2. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley;Journal of Functional Foods;2024-01

3. Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch;International Journal of Food Science & Technology;2023-08-17

4. Understanding the nutritional, structural, and physicochemical properties and in vitro digestibility of thermally-treated whole grain highland barley;2023-07-07

5. Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies;Food Chemistry;2023-07

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