Barley Bulgur: Effect of Processing and Cooking on Chemical Composition
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Cited by 45 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. A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour;Cereal Chemistry;2024-02-14
2. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley;Journal of Functional Foods;2024-01
3. Other durum wheat products—couscous and bulgur;ICC Handbook of 21st Century Cereal Science and Technology;2023
4. Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023
5. Drying Behavior of Bulgur and Its Effect on Phytochemical Content;Foods;2022-04-06
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