Your browser doesn't support javascript.
loading
Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu, Juan; Li, Qiao; Zhai, Huisheng; Zhang, Yuhong; Zeng, Xingquan; Tang, Yawei; Tashi, Nyima; Pan, Zhifen.
Affiliation
  • Liu J; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.
  • Li Q; University of Chinese Academy of Sciences, Beijing, 100049, China.
  • Zhai H; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.
  • Zhang Y; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.
  • Zeng X; Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.
  • Tang Y; Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.
  • Tashi N; State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China.
  • Pan Z; Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.
J Food Sci ; 85(10): 3141-3149, 2020 Oct.
Article in En | MEDLINE | ID: mdl-32857867
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Hordeum / Bread / Flour / Food Handling Limits: Humans Language: En Journal: J Food Sci Year: 2020 Document type: Article Affiliation country: China Country of publication: United States
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Hordeum / Bread / Flour / Food Handling Limits: Humans Language: En Journal: J Food Sci Year: 2020 Document type: Article Affiliation country: China Country of publication: United States