| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378273 | Journal of Cereal Science | 2011 | 6 Pages |
Abstract
The results of the multiple response optimization suggest that the elevated use of water, malt flour and margarine in pure naked barley bread augment the sensory attractiveness whereas the use of acidifier and pre-gelatinized flour has a negative effect on the sensory quality.
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Authors
M. Kinner, S. Nitschko, J. Sommeregger, A. Petrasch, G. Linsberger-Martin, H. Grausgruber, E. Berghofer, S. Siebenhandl-Ehn,