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Cogent Food & Agriculture Volume 8, 2022 - Issue 1
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FOOD SCIENCE & TECHNOLOGY

Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes

Muhammad Abdullah1 Wheat Research Institute, Ayub Agricultural Research Institute (AARI), Faisalabad, PakistanView further author information
,
Tabussam Tufail2 University Institute of Diet and Nutritional Sciences, The University of Lahore, PakistanORCID Iconhttps://orcid.org/0000-0002-7632-5261View further author information
ORCID Icon,
Muzzamal Hussain3 Department of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0001-6508-1962View further author information
ORCID Icon,
Majid Nadeem1 Wheat Research Institute, Ayub Agricultural Research Institute (AARI), Faisalabad, PakistanView further author information
,
Muhammad Owais1 Wheat Research Institute, Ayub Agricultural Research Institute (AARI), Faisalabad, PakistanView further author information
,
Muhammad Zulkiffal1 Wheat Research Institute, Ayub Agricultural Research Institute (AARI), Faisalabad, PakistanView further author information
,
Muhammad Hammad Tanveer1 Wheat Research Institute, Ayub Agricultural Research Institute (AARI), Faisalabad, PakistanView further author information
&
Entessar Al Jbawi4 Agricultural Extension Directorate, MAAR, Damascus, SyriaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1804-1770View further author information
ORCID Icon show all
Article: 2122272 | Received 17 Feb 2022, Accepted 05 Sep 2022, Published online: 15 Sep 2022

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