Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the...

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Detalles Bibliográficos
Autores principales: Jukić, Marko, Nakov, Gjore, Komlenić, Daliborka Koceva, Vasileva, Nastia, Šumanovac, Franjo, Lukinac, Jasmina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8948820/
https://www.ncbi.nlm.nih.gov/pubmed/35336642
http://dx.doi.org/10.3390/plants11060761

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8948820/
https://www.ncbi.nlm.nih.gov/pubmed/35336642
http://dx.doi.org/10.3390/plants11060761

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