Open AccessEffect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
Author(s) -
Liwei Yu,
Yanrong Ma,
Yiyue Zhao,
Yilin Pan,
Renmei Tian,
Xiaohua Yao,
Youhua Yao,
Xinyou Cao,
La Geng,
Zhonghua Wang,
Kunlun Wu,
Xin Gao
Publication year - 2021
Publication title -
frontiers in nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.229
H-Index - 33
ISSN - 2296-861X
DOI - 10.3389/fnut.2021.785847
Subject(s) - food science , starch , rheology , wheat bread , agronomy , chemistry , wheat flour , biology , materials science , composite material
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