Physical and textural properties of biscuits containing jet milled rye and barley flour.

Drakos, Antonios; Andrioti-Petropoulou, Lito; Evageliou, Vasiliki; Mandala, Ioanna

Drakos, Antonios; Andrioti-Petropoulou, Lito; Evageliou, Vasiliki; Mandala, Ioanna.

Affiliation

Drakos A; Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
Andrioti-Petropoulou L; Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
Evageliou V; Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
Mandala I; Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.

J Food Sci Technol ; 56(1): 367-375, 2019 Jan.

Article de En | MEDLINE | ID: mdl-30728579

Mots clés

Barley flour; Biscuits; Jet mill; Mechanical properties; Physicochemical properties; Rye flour

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2019 Type de document: Article Pays d'affiliation: Grèce Pays de publication: Inde

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