EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.

EFFECT OF ENZYMATIC TEMPERING AND MILLING PROCESSES ON FLOUR YIELD AND CHARACTERISTICS OF AUSTRALIAN WHEAT GRADE

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour

THE BAKING QUALITY OF WHEAT FLOUR STREAMS AS RELATED TO ASH, PROTEIN CONTENT AND GRANULARITY

EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY

Optimizing Barley Flour Protein Extraction via Response Surface Methodology: Characterization and Anti-inflammatory Activity

EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.