title: Sprouted Hulless Barley Grains and their Application Possibilities for the Functional Sweet Snacks Development
abstract: Abstract Currently, consumption of confectionery continues to grow, and there is a tendency to supplement snacks with ingredients that can be considered as functional products. The aim of this study was to evaluate the benefits of sprouted barley grains and their potential use in barley-fruit-vegetable snack production. Several samples of sweet bars with hulless barley variety ‘Kornelija’ flour and sprouted, crushed barley grain, dried fruit and vegetables were prepared. The chemical composition
journal: Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences