Laboratory-made Kishk from wheat, oat and barley: 1. Production and comparison of chemical and nutritional composition of Burghol

Food Research International

Volumn 30, Issue 5, 1997, Pages 311-317

  Tamime, A Y ^a   Muir, D D ^b   Barclay, M N I ^a   Khaskheli, M ^a   McNulty, David ^c  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

^c UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

glucan; Burghol; Cereals; Kishk; Minerals; Phytic acid

Indexed keywords

BARLEY; CEREAL PRODUCT; FOOD PROCESSING; FOOD PRODUCTION; OAT; WHEAT;

EID: 0031422030     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00054-9     Document Type: Article

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