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Daniil Samchenko

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Open access Aug 2026

Impact of Young Barley Powder Addition on the Nutritional Profile, Physicochemical, Textural, and Sensory Properties of Crackers

The aim of this study was to develop functional crackers enriched with young barley powder and to evaluate the young barley powder’s impact on the product quality. The experiment was designed as a single-factor study, in which the effect of young barley powder addition (0, 2, 4, 6, 8, 10, and 15% wheat flour substituti...

M. Sujka, Daniil Samchenko, Sofiya Sauchuk · 0 citations

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