Comparative analyses of alternative biscuits made with purple barley flours and fractions
Issue date
2021-04-09Suggested citation
Martínez Subirà, Mariona;
Romero Fabregat, Mª Paz;
Puig, Eva;
Macià i Puig, Ma Alba;
Romagosa Clariana, Ignacio;
Moralejo Vidal, Mª Angeles;
.
Comparative analyses of alternative biscuits made with purple barley flours and fractions.
Repositori de Dades de Recerca.
http://hdl.handle.net/10459.1/71415.
Martínez Subirà, Mariona;
Romero Fabregat, Mª Paz;
Puig, Eva;
Macià i Puig, Ma Alba;
Romagosa Clariana, Ignacio;
Moralejo Vidal, Mª Angeles;
.
(2021)
.
Comparative analyses of alternative biscuits made with purple barley flours and fractions.
Universitat de Lleida.
http://hdl.handle.net/10459.1/71415.
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Abstract
The data reported in the dataset includes the β-glucans, arabinoxylans and phenolic compounds contents, the antioxidant capacity, the effect of baking and the physical parameters of biscuits containing different proportions of whole barley flour and pearling fractions as well as biscuits prepared with 100% refined and 100% whole wheat flour.
Note
Dades primàries associades a un article publicat a la revista LWT - Food Science And Technology disponible a l'adreça https://doi.org/10.1016/j.lwt.2020.109582Related resource
http://hdl.handle.net/10459.1/71827Collections
Except where otherwise noted, this item's license is described as cc-by (c) Mariona Martínez Subirà et al., 2021