Abstract:Recently, there is increasing interest in the utilization of barley grains in many food applications because of their prominent nutritive value and multiple health benefits. This investigation aimed to evaluate the physicochemical and functional properties for some Egyptian hull-less (Giza 130, 135, 136) and hulled (Giza 132, 133, 134, 137, 138) barley varieties, and their applications as functional and nutritive ingredients in biscuits to promote them as high-value products. The chemical and phytochemicals … Show more
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