Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies
Fei Ge, Ruhui Xia, Di Wu, Weiwei Cheng, Linghan Meng, Zhenjiong Wang, Xiaozhi Tang
Topics & Concepts
Food scienceStarchSugarDietary fiberGlycemic indexChemistryResistant starchParticle sizeFiberGlycemicBiotechnologyBiologyOrganic chemistryPhysical chemistryInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications