Abstract:Background and Objectives: A lower degree milling to obtain cereal grains with acceptable cooking qualities was recommended for the higher retainment of bioactive compounds. The aim of this work was to investigate effects of milling condition on nutritional, physicochemical and cooking qualities of highland barley (HB) grains.Findings: Effects of tempering results showed that increased water addition amount caused decrease in degree of milling (DOM) and increase in head rice yield (HRY). Effects of milling con… Show more
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