Comparative analyses of alternative biscuits made with purple barley flours and fractions
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https://dataverse.csuc.cat/citation?persistentId=doi:10.34810/data47
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资源简介：
The data reported in the dataset includes the β-glucans, arabinoxylans and phenolic compounds contents, the antioxidant capacity, the effect of baking and the physical parameters of biscuits containing different proportions of whole barley flour and pearling fractions as well as biscuits prepared with 100% refined and 100% whole wheat flour.
提供机构：
CORA.Repositori de Dades de Recerca
创建时间：
2021-03-26
