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Publications by S. Abou-Elhawa
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
Related publications
Different Moisture Contents of Tempered Hulled and Hull-Less Barley Grains Prior to Milling
Assiut Journal of Agricultural Sciences
Nutritional Components, in Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-Less Barley
Cereal Chemistry
Organic Chemistry
Food Science
Nutritive Assessment of Amino Acids for Three Chinese Zajiu S Produced From Hull-Less Barley
Journal of the Institute of Brewing
Food Science
Distribution of Β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Physical Characters of Barley Caryopses and Grains of Malt.
Kvasny Prumysl
The QTL Analysis of Hull-Cracked Grain in Japanese Malting Barley
Breeding Science
Plant Science
Agronomy
Crop Science
Genetics
Breeding of Kirari-Mochi: A New Two-Rowed Waxy Hull-Less Barley Cultivar With Superior Quality Characteristics
Breeding Science
Plant Science
Agronomy
Crop Science
Genetics
Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics From Wheat and Wheat‑Barley Flours
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Inheritance of Hull-Cracked Grain Frequency and 1,000-Grain Weight in Two-Rowed Barley.
Ikushugaku zasshi
