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Composition and properties of bread and porridge prepared from different types of barley flour [poster]

1992

Sundberg, B. | Falk, H. (Sveriges Lantbruksuniv., Uppsala (Sweden). Inst. foer Livsmedelsvetenskap)

AGROVOC Keywords
baking characteristics barley bread breakfast cereals cebada cereal flours cereales para desayuno chemical composition composition chimique harinas de cereales nutritive value organoleptic properties orge pain pan valeur nutritive valor nutritivo
Bibliographic information
Publisher
Sveriges Cerealistfoerening
Other Subjects
Composicion quimica; Propiedades organolepticas; Farine de cereale; Cereale pour petit dejeuner; Propriete organoleptique; Aptitude boulangere; Caracteristicas de la coccion
Language
English
Note
3 ref. *SE
Type
Conference; Non-Conventional
Source
Barley for food and malt. ICC/SCF international symposium September 7-10, 1992, The Swedish University of Agricultural Sciences, Uppsala, Sweden. Symposium book.- Stockholm (Sweden): Sveriges Cerealistfoerening, 1992. p. 236, 238, 240
Conference
Barley for Food and Malt, Uppsala (Sweden), 7-10 Sep 1992
1993-08-15
AGRIS AP
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