NUTRITIONAL AND BIOLOGICAL STUDIES ON GREEN BARLEY LEAVES AS A SOURCE OF BETA CAROTENE

EFFECT OF BARLEY ETIOLATED SPROUTING WITH SOME HAYS USING SALINE WATER ON THE NUTRITIONAL AND ECONOMICAL VALUE OF THE PRODUCT

Antioxidant Activity, Antinutritional Factors and Technological Studies on Raw and Germinated Barley Grains (Hordeum vulgare. L)

Production of Green Barley Sprouts on Rice Straw in the Presence of Microbial Inoculants and Elevated CO2 as an Unconventional Dual Bio-Food and Fodders

Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value

UTILIZATION OF SOME FERTILIZERS TO IMPROVE PRODUCTIVITY OF NAKED BARLEY

ENVIRONMENTALAND CHEMICAL STUDIES ON SOME EXTRACTED ACTIVE COMPONENTS OF BARLEY

INCORPORATION OF BARLEY WHOLE MEAL IN SOME DAIRY AND FOOD PRODUCTS

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

SOME FACTORS AFFECTING THE VALUE OF HYDROPONIC SPROUTED BARLEY FOR GREEN FODDER