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

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

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread

Improvement of Pan Bread and Croissant Quality by Using Barley Tarhana Dough

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

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

EFFECTS OF OA‌‌‌T AND BARLEY ON SOME BIOCHEMICAL PARAMETERS IN HYPERGLYCEMIC RATS AND THEIR EFFECTS ON PROPERTIES OF DOUGH AND BAKED BREAD

THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS