Hulless barley as a promising source to improve the nutritional quality of wheat products Article Swipe

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Sneh Narwal , Dinesh Kumar , Sonia Sheoran , R. P. S. Verma , Raj Kumar Gupta ·

YOU? · · 2017 · Open Access · · DOI: https://doi.org/10.1007/s13197-017-2669-6

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Food science Wheat flour Whole wheat Mathematics Taste Barley flour Chemistry

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Type: article
Language: en
Landing Page: https://doi.org/10.1007/s13197-017-2669-6
OA Status: green
Cited By: 59
References: 26
Related Works: 10
OpenAlex ID: https://openalex.org/W2734783188

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OpenAlex ID: https://openalex.org/W2734783188

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DOI: https://doi.org/10.1007/s13197-017-2669-6

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Title: Hulless barley as a promising source to improve the nutritional quality of wheat products

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Type: article

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Language: en

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Publication year: 2017

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Publication date: 2017-07-17

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Authors: Sneh Narwal, Dinesh Kumar, Sonia Sheoran, R. P. S. Verma, Raj Kumar Gupta

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Landing page: https://doi.org/10.1007/s13197-017-2669-6

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Open access: Yes

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OA status: green

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OA URL: https://www.ncbi.nlm.nih.gov/pmc/articles/5583093

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Concepts: Food science, Wheat flour, Whole wheat, Mathematics, Taste, Barley flour, Chemistry

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Cited by: 59

Total citation count in OpenAlex
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References (count): 26

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Related works (count): 10

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sustainable_development_goals[0].id	https://metadata.un.org/sdg/2
sustainable_development_goals[0].score	0.7699999809265137
sustainable_development_goals[0].display_name	Zero hunger
citation_normalized_percentile.value	0.88801906
citation_normalized_percentile.is_in_top_1_percent	False
citation_normalized_percentile.is_in_top_10_percent	True