Statistics for Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
Total visits
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| Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads | 50 |
Total visits per month
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| December 2024 | 3 |
| January 2025 | 1 |
| February 2025 | 0 |
| March 2025 | 2 |
| April 2025 | 0 |
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File Visits
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| 87858437.pdf(legacy) | 38 |
| 87858437.pdf | 3 |
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