Full text
Preview |
PDF
- Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (2MB) | Preview |
Healthier cereal products: breadmaking with barley flour.
Citation
Chaya Romero, Carolina 
ORCID: https://orcid.org/0000-0002-5518-886X, Novillo, Carmen, Rodríguez Badiola, Guillermo ORCID: https://orcid.org/0000-0002-7394-899X and Callejo González, Maria Jesús ORCID: https://orcid.org/0000-0002-7302-2177
(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: |
|
| 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 |
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: | https://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 |
