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Author = Alami, Mehran

Number of Articles: 26
Comparison of Wheat Bread Supplemented with Hull Less Barley Flour with Wheat Bread Supplemented with Hulled Barley Flour

Kiana Poormohammadi; Mehran Alami; Mohammad Shahedi; Alireza Sadeghi Mahoonak

Volume 5, Issue 2 , October 2009

https://doi.org/10.22067/ifstrj.v5i2.3744

Abstract
  barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. Investigations show that hull-less barley has more β-glucan than hulled barley. In this study the physical ...  Read More