Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes-Reference-Cited by-同舟云学术

Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes

Published:2022-09-15 Issue:1 Volume:8 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Abdullah Muhammad¹,Tufail Tabussam²^ORCID,Hussain Muzzamal³^ORCID,Nadeem Majid¹,Owais Muhammad¹,Zulkiffal Muhammad¹,Hammad Tanveer Muhammad¹,Al Jbawi Entessar⁴^ORCID

Affiliation:

1. Wheat Research Institute, Ayub Agricultural Research Institute (AARI), Faisalabad, Pakistan

2. University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan

3. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

4. Agricultural Extension Directorate, MAAR, Damascus, Syria

Funder

no direct funding for this research

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2022.2122272

Reference37 articles.

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

2. Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

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