Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread
- Author
- ALU'DATT, Muhammad H1 ; RABABAH, Taha1 ; EREIFEJ, Khalil1 ; ALLI, Inteaz2 ; ALRABABAH, Mohammad A3 ; ALMAJWAL, Ali4 ; MASADEH, Nather1 ; ALHAMAD, Mohammad N3
[1] Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
[2] Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste Anne de Bellevue, H9X 3V9, Canada
[3] Department of Natural Resources and Environment, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
[4] Department of Community Health Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia - Source
Food hydrocolloids. 2012, Vol 26, Num 1, pp 135-143, 9 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Barley proteins isolate Biological properties Functional properties Nutritional properties
- Keyword (fr)
- Farine orge Isolat protéique Pain Propriété biologique Produit cuisson Produit céréalier
- Keyword (en)
- Barley flour Protein isolate Bread Biological properties Bakery product Cereal product
- Keyword (es)
- Harina cebada Aislado proteico Pan Propiedad biológica Producto panadería Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24756234
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2011.04.018 
https://dx.doi.org/10.1016/j.foodhyd.2011.04.018
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