Improving nutritional value of products with flour of the hulless barley cultivar ‘Kornelija’ as an ingredient
Author:
Affiliation:
1. Institute of Agricultural Resources and Economics “Dižzemes”
2. Latvia University of life Sciences and Technologies
Publisher
Lithuanian Research Centre for Agriculture and Forestry
Subject
Agronomy and Crop Science
Link
http://www.zemdirbyste-agriculture.lt/wp-content/uploads/2021/02/108_1_str6.pdf
Reference31 articles.
1. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans
2. Utilization of Diverse Hulless Barley Properties To Maximize Food Product Quality
3. Barley
4. Barley for food: Characteristics, improvement, and renewed interest
5. Characterisation of Physical and Biochemical Traits of Hulless Spring Barley Grain in the Latvian Breeding Programme
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