Optimization of White Pan Bread Preparation via Addition of Purple Barley Flour and Olive Oil by Response Surface Methodology
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201205759627796.pdf
Reference34 articles.
1. Structure and Functionality of Barley Starches
2. Genotypic Variation in Color and Discoloration Potential of Barley-Based Food Products
3. Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products
4. Effect of Dietary Barley β-Glucan on Cholesterol and Lipoprotein Fractions in Rat
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3. Investigation of Factors on the Sensory Characteristics of Milk Bread with Tumeric Powder (Curcuma longa L.) Using Fractional Factorial Design Method;Journal of the Korean Society of Food Science and Nutrition;2014-04-30
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