Effect of Storage Duration and Package Materials on Viability and Grain Chemical Composition of Two Bread Wheat Cultivars

Chemical composition and rheological properties of some gluten-free flour formulations

PHYSICAL AND MECHANICAL PROPERTIES OF WHEAT GRAIN AFFECTED BY DIFFERENT STORAGE METHODS

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

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

EFFECT OF SOME ENVIRONMENTAL FRIENDLYTREATMENTS ON WHEATSPECIFIC AND TECHNOLOGICAL QUALITY

Combined effect of vital wheat gluten, ascorbic acid and emulsifier addition on the quality characteristics of whole grain barley bread.

Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

Changes of the Chemical and Rheological Properties of Wheat and Dough as a Result of Mold Growth

Effect of different packaging materials and storage periods on the yield and quality of bread wheat grains