[1]
S. Alhebeil, N. Alhadi, and S. Shniba, “Effect of Partial Substitutions with Barley Flour on Rheological Properties of White Flour Dough and Bread Produced”, JOPAS, vol. 19, no. 2, pp. 27–34, Aug. 2020, doi: 10.51984/jopas.v19i2.737.