Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

Quality Improvement of Biscuits Using Some Different Protein Sources

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH

UTILIZATION OF BARLEY MALT AS A PARTIAL REPLACEMENT OF WHEAT FLOUR IN BISCUITS INDUSTRIES

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING