Replication data for: Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals
This study examines purple hull-less barley's potential for ready-to-eat cereal production, analyzing how extrusion affects its nutritional and functional qualities. Four formulations were tested: 100% whole barley, 100% pearled barley, a mix of 15% barley bran and 85% refined wheat flour, and...
| Autores: | , , , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consorci de Serveis Universitaris de Catalunya (CSUC) |
| Repositorio: | CORA.Repositori de Dades de Recerca |
| OAI Identifier: | oai:dnet:cora.rdr____::ebf622c810be482b248365e7151d571c |
| Acceso en línea: | https://doi.org/10.34810/DATA1860 |
| Access Level: | acceso abierto |
| Palabra clave: | Agricultural Sciences Pearl barley Extrusion Phytochemicals Cereals Foods |
| Sumario: | This study examines purple hull-less barley's potential for ready-to-eat cereal production, analyzing how extrusion affects its nutritional and functional qualities. Four formulations were tested: 100% whole barley, 100% pearled barley, a mix of 15% barley bran and 85% refined wheat flour, and 100% refined wheat. |
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