COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTER - Egyptian Knowledge Bank - troweb

240575

COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTER

Article

Last updated: 04 Jan 2025

Overview Similar Items

Article

LIGHT CHARACTERISTICS OF PARTICLES SIZE FOR WHEAT FLOUR USING COLOR ANALYSIS

Article

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

Article

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

Article

CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS

Article

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

Article

COLOUR CHANGES DURING THE PROCESSING OF READY TO EAT CEREALS.

Article

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

Article

PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.

Article

WHITENING CHARACTERISTICS OF DIFFERENT RICE VARIETIES USING TWO DIFFERENT TYPES OF WHITENING MACHINES

Article

Effect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta