Ahmed M. S. Hussein and Sahar Y. Al-Okbi, Evaluation of Bakery Products Made from Barley-Gelatinized Corn Flour and Wheat-Defatted Rice Bran Flour Composites. journal = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. November 2015, vol. 105(9). 1038 - 1047 [viewed 20 September 2024]. Available from: https://publications.waset.org/pdf/10003201.