Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

Published 2018 View Full Article

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Title
Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks
Authors
Keywords
Barley rusks, β-Glucans, Dough rheology, Flour autoclaving, Flour particle size, Rusk quality attributes
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 561-569
Publisher
Elsevier BV
Online
2018-08-27
DOI
10.1016/j.foodhyd.2018.08.045

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