The increasing use of barley and barley by-products in the production of healthier baked goods

by Paul Sullivan, Elke Arendt, Eimear Gallagher

Published in Trends in Food Science & Technology by Elsevier BV.

2013 Volume 29, p124-134

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Year 2013
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DOI 10.1016/j.tifs.2012.10.005

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ISSN-L: 0924-2244

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The increasing use of barley and barley by-products in the production of healthier baked goods release_t6l37vy5azdudmryinadjtbz5u