Effect of malting and fermentation (Lactic acid) on the Composition and Functionality of Barley flour.

Chalise, Krishna.


  • This poster aimed to increase the simpler component in the barley flour to make barley more available to human consumption in addition to some flavoring and micro-nutritional value development.

    Feed the Future Innovation Lab for Nutrition, USAID Contract No. AID-OAA-L-10-000006, managed by Tufts University's Gerald J. & Dorothy R. Friedman School of Nutrition Science and Policy
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