Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
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DOI: 10.1016/j.ijgfs.2021.100412
Abstract: Abstract Wheat semolina was replaced by different percentages of barley flour (25, 50, 75 and 100%) for the preparation of artisanal couscous. The rheological behavior was evaluated using a Caleva® mixer torque rheometer. The dry… read more here.
Keywords: barley flour; culinary sensory; wheat semolina; agglomeration ... See more keywords