Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Properties Of Fermented Permeate Beverages Enriched With Barley, Oat And Black Rice Extract

Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities

The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

Antioxidant Activity, Antinutritional Factors and Technological Studies on Raw and Germinated Barley Grains (Hordeum vulgare. L)

EFFECT OF GERMINATION AND PRESSURE COOKING ON THE CHEMICAL COMPOSITION AND ANTINUTRITIONAL FACTORS OF THE NAKED BARLEY FLOUR