EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

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

EFFECT OF GERMINATION PROCESS ON THE CHEMICAL AND BIOLOGICAL ACTIVE COMPOUNDS OF BARLEY AND OAT GRAINS

Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

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

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

EFFECT OF PARTICLES SIZE OF SOME CEREAL BRANS ON THE QUALITY OF HIGH FIBER BALADY BREAD

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

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