The new review – published in Trends in Food Science & Technology – examined the use of barley and their beneficial beta-glucans in foods, and assessed the potential scope for their increased use in breads in the future.
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
The new review – published in Trends in Food Science & Technology – examined the use of barley and their beneficial beta-glucans in foods, and assessed the potential scope for their increased use in breads in the future.
The new review – published in Trends in Food Science & Technology – examined the use of barley and their beneficial beta-glucans in foods, and assessed the potential scope for their increased use in breads in the future.
