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Effect of Blending Hull-Less Barley Varieties and Refined Wheat Flour on Nutritional and Sensory Attributes of Bread

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dc.contributor.authorBrtukan Gdey Hshe
dc.date.accessioned2026-05-23T11:09:53Z
dc.date.issued2025-10-28
dc.identifier.urihttps://repository.mu.edu.et/handle/123456789/1508
dc.language.isoen
dc.publisherMekelle University
dc.titleEffect of Blending Hull-Less Barley Varieties and Refined Wheat Flour on Nutritional and Sensory Attributes of Bread
dc.typeThesis

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Department of Food Science and Post-Harvest Technology