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Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction |
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| Authors: | Abdelmagid Hamed Sanaa Ragaee Massimo Marcone El‐Sayed M Abdel‐Aal |
| Affiliation: | 1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada;2. Guelph Food Research Centre, Agriculture and Agri Food Canada, Guelph, Ontario, Canada |
| Abstract: | |
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