According to a study, barley flour and tritello can be usefully employed in the development of bakery products that help to increase daily beta-glucan intake
According to a study, barley flour and tritello can be usefully employed in the development of bakery products that help to increase daily beta-glucan intake
A study shows that it is possible to produce high-quality bread using 20 per cent wholemeal pearl millet flour, thereby enhancing the product’s nutritional profile
