Healthier cereal products: breadmaking with barley flour.

Chaya Romero, Carolina and Novillo, Carmen and Rodríguez Badiola, Guillermo and Callejo González, Maria Jesús (2008). Healthier cereal products: breadmaking with barley flour.. In: "13th ICC Cereal and Bread Congress", 15/06/2008-18/06/2008, Madrid, España. ISBN 978-84-612-45178.

Description

Title: Healthier cereal products: breadmaking with barley flour.
Author/s:
  • Chaya Romero, Carolina
  • Novillo, Carmen
  • Rodríguez Badiola, Guillermo
  • Callejo González, Maria Jesús
Item Type: Presentation at Congress or Conference (Article)
Event Title: 13th ICC Cereal and Bread Congress
Event Dates: 15/06/2008-18/06/2008
Event Location: Madrid, España
Title of Book: Book of Abstracts Cereals in the 21st century: Present and Future. Cerworld 21st
Date: 2008
ISBN: 978-84-612-45178
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Tecnología de Alimentos [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Promote consumption of barley breads, in order to improve intake of fibre and healthenhancing components: Instrumental evaluation of breads. Sensory consumer evaluation of breads. Bread-making performances of flours. Instrumental evaluation of barley substituted wheat Dough.

More information

Item ID: 4600
DC Identifier: http://oa.upm.es/4600/
OAI Identifier: oai:oa.upm.es:4600
Deposited by: Memoria Investigacion
Deposited on: 13 Oct 2010 08:26
Last Modified: 20 Apr 2016 13:45
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