Cogent Food & Agriculture
Volume 6, 2020 - Issue 1
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FOOD SCIENCE & TECHNOLOGY
Study of some physical and functional properties of the malted Temash Barley (Hordeum Vulgare L.) grains and its flour
Alemu Girma Tura1 Department of Food Process Engineering, Wolkite University, Wolkite, EthiopiaCorrespondence[email protected]
https://orcid.org/0000-0003-2484-5166View further author information
Solomon Abera2 Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, EthiopiaView further author information
| Fatih Yildiz3 Food Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information
(Reviewing editor)
Article: 1855841
|
Received 29 Jun 2020, Accepted 01 Oct 2020, Published online: 22 Dec 2020
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