Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread
Background and Objectives: The present study investigated dough rheology, textural, sensory and digestibility characteristics of barley flour added leavened flat bread called ''Taftaan''. The objective was to increase the consumption of fiber through the addition of barley flour...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001368 |