Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits

Published 2021 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits
Authors
Keywords
Wheat flour, Barley flour, Antioxidant, Rheological properties, Biscuit processing, Microbial load
Journal
Arabian Journal of Chemistry
Volume -, Issue -, Pages 103112
Publisher
Elsevier BV
Online
2021-03-14
DOI
10.1016/j.arabjc.2021.103112

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.