Effect of substitution of wheat flour with oat and barley meal on the functional, rheological and sensory properties of Tarhana
By: Ismail, Salma Muhammad; Rizq, Ibrahim Rizq Sayyid Ahmad; Mahdi, Samar Muhammad…[et al.]. . Arab Universities Journal of Agricultural Sciences. Vol. 27, no. 1 (s) (2019), pp.445-465, 21 p.
Subjects: Bacteria; Dietary fiber; Flour; Lactic acid; Phenols