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2010•Food and Bioproducts ProcessingRequires access

Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

Mahesh Kumar Gupta, Amarinder Singh Bawa, Nissreen Abu‐Ghannam

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Key concepts: Food science, Wheat flour, Chemistry, Flavor, Taste, Barley flour, Breaking strength, Materials science

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Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies — Research Paper | ScholarLens