Enhancing Muffins: Elevating Physicochemical and Nutritional Qualities through Malted Barley Flour Incorporation
Mohit Khadka, Ganga Sangroula, Kunjal Shrestha & Pradeep Sangroula · Asian Journal of Food Research and Nutrition · 2024
Barley is mostly utilized for feeding and beer production, with limited use in cereal-based products. Barley is gaining popularity among agriculture and food scientists because of its high dietary fiber (such as β-glucan), vitamin, and mineral content. The current study aimed to...
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Research Article