Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Mao‐Qun Yu
Nutritional Components, in Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-Less Barley
Cereal Chemistry
Organic Chemistry
Food Science
Related publications
Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked From These Barley Flours.
Journal of Food and Dairy Sciences
Nutritional Value and Sensory Properties of Cookies Prepared From Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare)
European Scientific Journal
Nutritional and Sensory Properties of Cashew Nut-Wheat Based Cookies
American Journal of Food and Nutrition
Nutritive Assessment of Amino Acids for Three Chinese Zajiu S Produced From Hull-Less Barley
Journal of the Institute of Brewing
Food Science
Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced From Sesame Seed Flour Blends
Journal of Agricultural Science and Food Technology
Nutritional and Functional Properties of Cookies Made Using Down‐graded Lentil – A Candidate for Novel Food Production and Crop Utilisation
Cereal Chemistry
Organic Chemistry
Food Science
Quality Evaluation of Cookies Produced From Wheat and Barley Flour
Applied Researches in Technics, Technologies and Education
Different Moisture Contents of Tempered Hulled and Hull-Less Barley Grains Prior to Milling
Assiut Journal of Agricultural Sciences
