Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

Jawed Aslam, Ashiq Hussain*, Ghulam Mueen Ud-Din, Tusneem Kausar, Tahira Siddique, Khurram Kabir, Faiza Iftikhar Gorsi, Haseeb Haroon, Rizwan Nisar, Saima Noreen, João Miguel Rocha, Fatih Ozogul, Tuba Esatbeyoglu*, Sameh A. Korma

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)
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