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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| Formato: | conjunto de datos |
| Fecha de publicación: | 2024 |
| País: | España |
| Recursos: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/467003 |
| Acesso em linha: | https://doi.org/10.34810/data1860 |
| Access Level: | acceso abierto |
| Palavra-chave: | Agricultural Sciences Pearl barley Extrusion Phytochemicals Cereals Foods |
| Resumo: | 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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