EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS

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

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

Biochemical, histological and histochemical studies of oat (Avena sativa) on hyperlipidemic rats.

Chemical Composition, Nutritional Evaluation and Bioactive Compounds Content of Oat Flour (Avena sativa) and its Effects on Obesity in Rats

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

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

Effect of dry and germinated oat on hypercholesterolemic rats

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

The effect of oat products fermented by probiotic bacteria on the blood biochemical parameters in experimental rats