2021
DOI: 10.1111/jfpp.15809
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Effect of supplementation of germinated barley on the quality attributes of chapatti

Abstract: A barley variety "Jau-17" was germinated and its flour was used as a supplement in the whole wheat flour of Anaj-17 to evaluate its suitability for chapatti. The treatments contained 0%-25% germinated barley flour in whole wheat flour. The analysis of the

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