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Hulless barley as a promising source to improve the nutritional quality of wheat products
In this study, efforts were made to utilize hulless barley (variety BHS352) to enhance the nutritive value of chapatti and biscuit made from wheat flour. Barley flour was added to wheat flour in different ratios (5 to 30%). ...
Association and multivariate analysis of yield and its components in hulless barley (Hordeum vulgare L)
Hulless or naked barley is an important cereal crop in the high altitude areas of Himalayas in India. Now-adays,
it is becoming popular as human food due to presence of higher beta glucan content, since healthy
effects of ...