1. Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough. Issue 12 (17th November 2014) Authors: Hamed, Abdelmagid; Ragaee, Sanaa; Abdel‐Aal, El‐Sayed M. Journal: Journal of food science Issue: Volume 79:Issue 12(2014) Page Start: E2470 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction. Issue 5 (29th July 2015) Authors: Hamed, Abdelmagid; Ragaee, Sanaa; Marcone, Massimo; Abdel‐Aal, El‐Sayed M. Journal: Journal of food quality Issue: Volume 38:Issue 5(2015:Oct.) Page Start: 316 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗