Influence of barley non-starchy polysaccharides on selected quality attributes of sponge cakes
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DOI: 10.1016/j.lwt.2017.07.024
Abstract: Abstract In this study, the suitability of refined flours from different hulless barley cultivars for making sponge cakes was investigated and was compared with refined wheat flour cake in terms of selected quality attributes like… read more here.
Keywords: selected quality; barley; quality attributes; cake ... See more keywords