Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread
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DOI: 10.3390/foods12010155
Abstract: The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in… read more here.
Keywords: less barley; impact; barley sourdough; composition polysaccharides ... See more keywords