Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread)

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5691-5699

  Pourafshar, Shirin ^a   Rosentrater, Kurt A ^b   Krishnan, Padmanaban G ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Iowa State University   (United States)

Author keywords

Amaranth; Barbari bread; Barley; DDGS; Oat; Rye

Indexed keywords

MOISTURE; NUTRIENTS; TEXTURES;

AMARANTH; BARBARI BREAD; BARLEY; DDGS; OAT; RYE;

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84940451145     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1640-z     Document Type: Article

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