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Cookies prepared with white or wholegrain wheat flours and substituted with high-oleic sunflower seed (10g/100g and 30g/100g supplementation levels) and hull-less barley flour (30g/100g and 50g/100g levels) were evaluated for nutritional properties, physical and sensory attributes. Sunflower seed significantly increased the contents of Se, Zn, Mg, and Ca, as well as the contents of α-tocopherol and...
Barley is a desirable food ingredient, with health benefits provided by a β-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre,...
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