EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.

INCORPORATION OF BARLEY WHOLE MEAL IN SOME DAIRY AND FOOD PRODUCTS

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

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

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .