Utilization of Malted Barley Flour as Replacement of Wheat Flour to Improve Technological, Rheological, Physicochemical, and Organoleptic Parameters of Fortified Breads

AuthID
 P-00Z-5TR
14
Author(s)
Aslam, J
·
Hussain, A
·
Ud-Din, GM
·
Kausar, T
·
Siddique, T
·
Kabir, K
·
Gorsi, FI
·
Haroon, H
·
Nisar, R
·
Noreen, S
·
Ozogul, F
·
Esatbeyoglu, T
·
Korma, SA
Tipo de Documento
Article
Year published
2023
Publicado
in FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, ISSN: 2571-581X
Volume: 7
Indexing
Wos®
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85173681489
Wos: WOS:001078620300001
Source Identifiers
ISSN: 2571-581X
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