Comparative analyses of alternative biscuits made with purple barley flours and fractions

DOI

The data reported in the dataset includes the β-glucans, arabinoxylans and phenolic compounds contents, the antioxidant capacity, the effect of baking and the physical parameters of biscuits containing different proportions of whole barley flour and pearling fractions as well as biscuits prepared with 100% refined and 100% whole wheat flour.

Identifier
DOI https://doi.org/10.34810/data47
Related Identifier IsCitedBy https://doi.org/10.1016/j.lwt.2020.109582
Metadata Access https://dataverse.csuc.cat/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.34810/data47
Provenance
Creator Martínez Subirà, Mariona (ORCID: 0000-0002-8626-372X); Romero Fabregat, Mª Paz ORCID logo; Puig, Eva; Macià i Puig, Ma Alba ORCID logo; Romagosa Clariana, Ignacio ORCID logo; Moralejo Vidal, Mª Angeles ORCID logo
Publisher CORA.Repositori de Dades de Recerca
Contributor Moralejo Vidal, Mª Angeles
Publication Year 2021
Funding Reference Spanish Ministry of Economy and Competitiveness AGL 2015-69435-C3-1
Rights Custom Dataset Terms; info:eu-repo/semantics/openAccess; https://dataverse.csuc.cat/api/datasets/:persistentId/versions/1.3/customlicense?persistentId=doi:10.34810/data47
OpenAccess true
Contact Moralejo Vidal, Mª Angeles (Universitat de Lleida)
Representation
Resource Type Observation data/ratings; Dataset
Format text/tab-separated-values; text/plain
Size 34579; 14744
Version 1.3
Discipline Agricultural Sciences; Agriculture, Forestry, Horticulture, Aquaculture; Agriculture, Forestry, Horticulture, Aquaculture and Veterinary Medicine; Life Sciences