Original Articles
Effect of barley (Hordeum vulgare L.) flour incorporation on the baking quality of wheat (Triticum aestivum L.) flour
A. El Yamlahi, E. Berny1, A. H
Incorporation of barley flour (BF) to wheat flour (WF) at 0, 5, 10, 15, 20, 25, 50 and 100% levels was carried out to test the effect on baking qualit.. Read More »