ÖZER, Arzu; 						OZKAYA, Berrin.
 Quality and technological characteristics of cookies enriched with microfluidized hull-less barley flour.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 9, n. 2, p. 273-282, oct. 2026.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/549" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/549</a>&gt;. Date accessed: 13 oct. 2026.
doi: <a href="https://doi.org/10.30721/fsab2026.v9.i2.549">https://doi.org/10.30721/fsab2026.v9.i2.549</a>.