EFFECT OF TEMPERING TIME, WATER TEMPERATURE AND ADDED ENZYMES ON FLOUR YIELD AND CHARACTERISTICS OF AUSTRALIAN WHEAT GRADE

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.

EFFECT OF FERMENTATION AND AUTOCLAVING ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF WHEAT MILLING BY-PRODUCTS AND ITS EFFECTS ON BREAD-MAKING.

The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour

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

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

The Effect of Tempering on Mixed Russian and Ukrainian Wheat Properties During Milling Operations

Some Sorghum Milling Techniques versus Flour Quality

A STUDY ON SOME OPERATIONAL PARAMETERS AFFECTING THE PERFORMANCE OF EGYPTIAN WHEAT MILLING PROCESSES

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY