ALHEBEIL, Salah; ALHADI, Naji; SHNIBA, Sumaia. Effect of Partial Substitutions with Barley Flour on Rheological Properties of White Flour Dough and Bread Produced. Journal of Pure & Applied Sciences , [S. l.], v. 19, n. 2, p. 27–34, 2020. DOI: 10.51984/jopas.v19i2.737. Disponível em: https://sebhau.edu.ly/journal/jopas/article/view/737. Acesso em: 3 oct. 2026.