Composition and properties of bread and porridge prepared from different types of barley flour
Open Access
- 1 March 1994
- journal article
- research article
- Published by Elsevier in The American Journal of Clinical Nutrition
- Vol. 59 (3), 780S
- https://doi.org/10.1093/ajcn/59.3.780s
Abstract
Birgitta Sundberg, H Falk; Composition and properties of bread and porridge prepared from different types of barley flour, The American Journal of Clinical NutKeywords
This publication has 1 reference indexed in Scilit:
- Effects of baking on polysaccharides in white bread fractionsJournal of Cereal Science, 1989