selected publications
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article
- Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry. 2010
- Influence of water and barley β-glucan addition on wheat dough viscoelasticity. Food Research International. 2010
- Effect of barley β-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering. 2009
- Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering. 2007
- Water extractable (1 → 3,1 → 4)-β-D-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour. Journal of Cereal Science. 2005