Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s R&D department envisioned a new yoghurt-based product able to decrease the blood glucose levels after a meal. The innovative characteristic of the product is due to the diet fibers of the barley grain, which is going to be incorporated inside the yoghurt. The preliminary experiments which were
