Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles.
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- Foods, 2025, v. 14, n. 3, p. 436, doi. 10.3390/foods14030436
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Works matching AU Furuichi, Tsugumi
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Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley.
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- Foods, 2023, v. 12, n. 14, p. 2639, doi. 10.3390/foods12142639
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Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 24, p. 11730, doi. 10.3390/app142411730
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