Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour

In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The resul...

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Detalles Bibliográficos
Autores principales: Dang, Bin, Zhang, Wen-Gang, Zhang, Jie, Yang, Xi-Juan, Xu, Huai-De
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322192/
https://www.ncbi.nlm.nih.gov/pubmed/35885264
http://dx.doi.org/10.3390/foods11142021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322192/
https://www.ncbi.nlm.nih.gov/pubmed/35885264
http://dx.doi.org/10.3390/foods11142021

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