Incorporation of barley and corn flour as a functional ingredients in bakery products: ReviewMohamed Rifky, Kasun Dissanayake, Dilrabo Maksumova, Shahzoda Shosalimova, Asliddin Shokirov, Mohamed Jesfar, Kurbonalijon Zokirov and Murodjon SamadiyE3S Web of Conf., 537 (2024) 10024DOI: https://doi.org/10.1051/e3sconf/202453710024
