Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flou - Egyptian Knowledge Bank

77757

Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flou

Article

Last updated: 04 Jan 2025

Overview Similar Items

Article

Different Moisture Contents of Tempered Hulled and hull-less Barley Grains Prior to Milling

Article

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

Article

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

Article

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

Article

Effect of some treatments on quality and milling properties of barley

Article

Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation

Article

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

Article

The effect of germination in barely on its chemical composition, nutritional value and rheological properties

Article

EFFECT OF RELATION BETWEEN MOISTURE CONTENT AND TERMINAL VELOCITY ON WHEAT AND BARLEY GRAINS

Article

SOME PHYSICAL AND MECHANICAL PROPERTIES OF WHEAT GRAIN