The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread
Authors
Keywords
Barley, β-glucans, Dietary fibre, Sourdough
Journal
JOURNAL OF CEREAL SCIENCE
Volume 77, Issue -, Pages 97-101
Publisher
Elsevier BV
Online
2017-08-07
DOI
10.1016/j.jcs.2017.08.007

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.