EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

INFLUENCE OF DIFFERENT REPLACEMENT LEVELS OF SPROUTED WHEAT AND BARLEY GRAIN FLOUR ON CAKE QUALITY

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

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

Influence of Microwave Irradiations on Germination, Seedling Growth and Electrolyte Leakage of Barley (Hordeum vulgare L.)

Effect of some treatments on quality and milling properties of barley

IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE

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

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH