Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

(2011) Muhammad H. Alu’datt et al.   FOOD HYDROCOLLOIDS

Naked barley—Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims

(2011) M. Kinner et al.   JOURNAL OF CEREAL SCIENCE

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

(2011) Anne Rieder et al.   JOURNAL OF CEREAL SCIENCE

Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads

(2010) A. Angioloni et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

(2010) Alessandro Angioloni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and Characterization of High-Purity Starch Isolates from Regular, Waxy, and High-Amylose Hulless Barley Grains

(2009) Jun Gao et al.   CEREAL CHEMISTRY

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

(2009) A. Skendi et al.   FOOD CHEMISTRY

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

(2008) D. Vitali et al.   FOOD CHEMISTRY

In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada

(2008) Hyun-Jung Chung et al.   FOOD RESEARCH INTERNATIONAL

A predictive model of the effects of genotypic, pre- and postharvest stages on barley β-glucan levels

(2008) Uma Tiwari et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes Caused by Genotype and Environmental Conditions in Beta-Glucan Content of Spring Barley for Dietetically Beneficial Human Nutrition

(2008) J. Ehrenbergerová et al.   PLANT FOODS FOR HUMAN NUTRITION