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

Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY

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

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

The Mixolab Parameters of Wheat/Quinoa Composite Flour and Their Relation to Quality Characteristics

The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS

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