Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Author:

Hussain Abid1,Ali Sartaj1,Hussain Azhar1,Hussain Zubair1,Manzoor Muhammad Faisal2ORCID,Hussain Abid3ORCID,Ali Amjad1,Mahmood Talat4,Abbasi Kashif Sarfraz5,Karrar Emad6ORCID,Hussain Maqsood1,  Tajudin7

Affiliation:

1. Department of Agriculture and Food Science Karakorum International University Gilgit Pakistan

2. School of Food and Biological Engineering Jiangsu University Zhenjiang China

3. School of Food Science and Engineering South China University of Technology Guangzhou China

4. Nuclear Institute of Food and Agriculture Tarnab Peshwar Pakistan

5. Institute of Food & Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan

6. Department of Food Engineering and Technology Faculty of Engineering and Technology University of Gezira Wad Medani Sudan

7. Mountain Agriculture Research Center (MARC) Juglote, Gilgit Pakistan

Publisher

Wiley

Subject

Food Science

Reference45 articles.

1. Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity

2. Phenolic, flavonoid and tannin contents of Tunisian barley landraces;Abidi I.;International Journal of Agriculture Innovations Research,2015

3. Chemical analysis of different cereals to access nutritional components vital for human health;Ahmed K.;International Journal of Chemical and Biochemical Sciences,2014

4. 2006 Association of official analytical chemists AOAC Official methods of analysis

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