Replication data for: Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

Dataset

DOI

This study examines purple hull-less barley's potential for ready-to-eat cereal production, analyzing how extrusion affects its nutritional and functional qualities. Four formulations were tested: 100% whole barley, 100% pearled barley, a mix of 15% barley bran and 85% refined wheat flour, and 100% refined wheat.

Identifier
DOI	https://doi.org/10.34810/data1860
Metadata Access	https://dataverse.csuc.cat/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.34810/data1860

Provenance
Creator	Friero, Iván ; Martínez Subirà, Mariona (ORCID: 0000-0002-8626-372X); Macià i Puig, Ma Alba ; Romero Fabregat, Mª Paz ; Moralejo Vidal, Mª Angeles
Publisher	CORA.Repositori de Dades de Recerca
Contributor	Friero Moreno, Iván; Universitat de Lleida; Centre de Recerca en Agrotecnologia
Publication Year	2024
Funding Reference	Agencia Estatal de Investigación PID2020-113009RB-I00
Rights	CC BY 4.0; info:eu-repo/semantics/openAccess; http://creativecommons.org/licenses/by/4.0
OpenAccess	true
Contact	Friero Moreno, Iván (Universitat de Lleida)

Representation
Resource Type	Experimental data; Dataset
Format	text/tab-separated-values; text/plain
Size	29125; 892; 14163; 2535; 13629
Version	1.0
Discipline	Agricultural Sciences; Agriculture, Forestry, Horticulture, Aquaculture; Agriculture, Forestry, Horticulture, Aquaculture and Veterinary Medicine; Life Sciences