Author:
Cakir Elif,Arici Muhammet,Durak Muhammed Zeki
Reference46 articles.
1. Effect of barley flour addition on the physico-chemical properties of dough and structure of bread;Al-Attabi;Journal of Cereal Science,2017
2. Thirty years of knowledge on sourdough fermentation: A systematic review;Arora;Trends in Food Science & Technology,2020
3. Barley for food: Characteristics, improvement, and renewed interest;Baik;Journal of Cereal Science,2008
4. Physicochemical and functional (breadmaking) properties of hull-less barley fractions;Bhatty;Cereal Chemistry,1986
5. Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making;Blandino;Journal of Cereal Science,2015
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献