Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat

Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a highland barely-wheat composite flour used in...

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Detalles Bibliográficos
Autores principales: Tang, Jianhua, Xie, Cong, Chang, Wenping, Quan, Zhenyang, Ding, Xiangli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650708/
https://www.ncbi.nlm.nih.gov/pubmed/37959043
http://dx.doi.org/10.3390/foods12213923

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650708/
https://www.ncbi.nlm.nih.gov/pubmed/37959043
http://dx.doi.org/10.3390/foods12213923

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