Added value upshot of barley amalgamation in wheat flour to boost the physico-chemical quality attributes of flat bread-Reference-Cited by-同舟云学术

Added value upshot of barley amalgamation in wheat flour to boost the physico-chemical quality attributes of flat bread

Published:2023-02-04 Issue:4 Volume:51 Page:981-989
ISSN:0133-3720
Container-title:Cereal Research Communications
language:en
Short-container-title:CEREAL RESEARCH COMMUNICATIONS

Author:

Abdullah Muhammad^ORCID,Zulkiffal Muhammad,Tufail Tabussam,Akbar Farah Naz,Owais Muhammad,Ahmed Javed,Javed Ahsan,Tabassum Muhammad Ijaz,Kanwal Amna,Asghar Muhammad,Musa Muhammad,Arif M. A. Rehman,Hameed Amir,Haider Iftikhar

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,Physiology

Link

https://link.springer.com/content/pdf/10.1007/s42976-023-00357-7.pdf

Reference47 articles.

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2. AACC (2010b) Approved methods of American Association of Cereal Chemists. 11th edition. AACC Inc, St. Paul. Minnesota, USA. https://www.cerealsgrains.org/resources/methods/Pages/default.aspx

3. Abdullah M, Khalid N, Ahmed J, Nawaz A, Salim J, Ahmed A (2021) Effect of supplementation of germinated barley on the quality attributes of chapatti. J Food Process Preserv 45(10):e15809

4. Ahmad A, Anjum FM, Zahoor T, Nawaj H, Dilshad SM (2012) β-glucan: a valuable functional ingredients in foods. Crit Rev Food Sci Nutr 52:2011–2012

5. Al-Attabi ZH, Merghani TM, Ali A, Rahman MS (2017) Effect of barley flour addition on the physico-chemical properties of dough and structure of bread. J Cereal Sci 75:61–68