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

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

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

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

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

UTILIZATION OF SOME AGRICULTURAL PRACTICES TO IMPROVE SOME WHEAT CULTIVARS PRODUCTIVITY. II· GROWTH AND PROTEIN YIELD.

THE EFFECTS OF ALLELIC VARIATION FOR GLUTENIN HMW-GS ON DOUGH QUALITY IN SOME BREAD WHEAT CULTIVARS

UTILIZATION OF WHEAT PROTEINS AS A NUTRITIOUS, PRACTICAL MEAT SUBSTITUTE

Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.