Nutritional and functional performance of high β-glucan barley flours in breadmaking: Mixed breads versus wheat breads

European Food Research and Technology

Volumn 238, Issue 3, 2014, Pages 459-469

  Collar, Concha ^a   Angioloni, Alessandro ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Barley; Bread; Functional properties; Nutritional quality; Wheat

Indexed keywords

EID: 84894341777     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2128-1     Document Type: Article

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