STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

PRODUCTION OF YOGHURT FORTIFIED BY HULL-LESS BARLEY FLOUR

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

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

OPTIMIZATION OF PROCESSING TECHNIQUES FOR PRODUCTION OF OAT AND BARLEY MILKS

UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS