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Comparative analyses of alternative biscuits made with purple barley flours a...
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... -
Accumulation of bioactive compounds in food barley grains under two contrasti...
The data reported in the dataset refers to accumulation of dry matter, β-glucans, arabinoxylans, phenolic compounds and antioxidant capacity in the course of grain filling for... -
Bioactive composition of whole food barleys grains and their perling fractions
The data reported in the dataset refer to the protein, ash, β-glucans, arabinoxylans, tocols, phenolic compounds contents and antioxidant capacity of whole grains of three food... -
Nutritional and organoleptic data for bakery products formulated with microalgae
This abstract focuses on the data obtained and published in the paper “Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products”. In a...
