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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) proteins (23740) plant proteins (3530) cereal proteins (650) gluten (371) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial physiology (3804) fermentation (3506) nutrition (23130) diet (12242) physiology (77074) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry economics (27895) consumer economics (513) consumer demand (145) products and commodities (80757) agricultural products (74894) foods (19982) dough (618) loaves (76) cooked foods (1504) baked goods (1080) flour (1448) wheat flour (538) plant products (54971) grain products (16322) barley products (1657) barley (1567) grain foods (316) whole grain foods (161) grains (14407) small grains (10194) barley (1567) wheat products (5230) wheat flour (538) product quality (18080) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) baking (242) roasting (219) food processing (5550) cooking (1491) baking (242) roasting (219) foods (20022) dough (619) loaves (76) cooked foods (1504) baked goods (1080) flour (1448) wheat flour (538) Geographical Locations Geographical Locations Asia (16685) South Asia (3195) India (2497) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) proteins (23738) plant proteins (3530) cereal proteins (650) gluten (371) chemistry (84737) chemical composition (25538) protein composition (4276) protein content (2927) physical chemistry (19414) sorption (4335) absorption (1515) physics (54990) physical properties (32618) color (4392) texture (2076) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) barley products (1657) barley (1567) grain foods (316) whole grain foods (161) grains (14407) small grains (10194) barley (1567) wheat products (5230) wheat flour (538) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) fermentation (3507) mixing (903) Rural and Agricultural Sociology Rural and Agricultural Sociology family and consumer science (4072) consumer science (1652) consumer economics (513) consumer demand (145) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of barley flour blending on functional, baking and organoleptic characteristics of high-fiber rusks Author(s) of Article: Will be identified in next release Citation: Journal of food processing and preservation 2011 v.35 no.1 pp. 46-63 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=557516 Name of Publication: Journal of food processing and preservation Publishing Company: Will be identified in next release Accession Number: 162335
