-
1
-
-
34548280237
-
-
PhD Thesis, Department of Food Technology, University of Agriculture, Faisalabad, Pakistan.
-
AHMAD, I. 2001. Varietal differences in amino acids, composition, milling and baking properties of spring wheats. PhD Thesis, Department of Food Technology, University of Agriculture, Faisalabad, Pakistan.
-
(2001)
-
-
Ahmad, I.1
-
2
-
-
34548253827
-
-
AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC). Ed., The Association, St. Paul, MN.
-
AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC). 2000. Approved Methods of the AACC, 10th Ed., The Association, St. Paul, MN.
-
(2000)
Approved Methods of the AACC, 10th
-
-
-
3
-
-
0034091593
-
Electrophoretic identification of hard white spring wheats grown at different location in Pakistan in different years
-
ANJUM, F.M. WALKER, C.E. 2000. Electrophoretic identification of hard white spring wheats grown at different location in Pakistan in different years. J. Sci. Food Agric. 80, 1155 1161.
-
(2000)
J. Sci. Food Agric.
, vol.80
, pp. 1155-1161
-
-
Anjum, F.M.1
Walker, C.E.2
-
4
-
-
0001862205
-
Rheology: Theory and applications to wheat flour dough
-
BUSHUK, W. In. H. Faridi, ed.) pp., American Association of Cereal Chemists, St. Paul, MN.
-
BUSHUK, W. 1985. Rheology: Theory and applications to wheat flour dough. In Rheology of Wheat Products (H. Faridi, ed.) pp. 1 26, American Association of Cereal Chemists, St. Paul, MN.
-
(1985)
Rheology of Wheat Products
, pp. 1-26
-
-
-
5
-
-
0000930048
-
Protein quantity and quality as factor in the evaluation of bread weights
-
BUSHUK, W., BRIGGS, K.J. SHEBSKI, L.H. 1969. Protein quantity and quality as factor in the evaluation of bread weights. Can. J. Plant Sci. 49 (5 113.
-
(1969)
Can. J. Plant Sci.
, vol.49
, Issue.5
, pp. 113
-
-
Bushuk, W.1
Briggs, K.J.2
Shebski, L.H.3
-
6
-
-
0035531426
-
Development of predictive models of end-use quality of spring wheats through canonical analysis
-
BUTT, M.S., ANJUM, F.M., DICK, J.V.Z. MUMTAZ, S. 2001. Development of predictive models of end-use quality of spring wheats through canonical analysis. Int. J. Food Sci. Technol. 36, 433 440.
-
(2001)
Int. J. Food Sci. Technol.
, vol.36
, pp. 433-440
-
-
Butt, M.S.1
Anjum, F.M.2
Dick, J.V.Z.3
Mumtaz, S.4
-
7
-
-
0035735116
-
Gluten as a standard of wheat flour quality
-
CURIC, D. 2001. Gluten as a standard of wheat flour quality. Food Technol. Biotechnol. 39 (4 353 361.
-
(2001)
Food Technol. Biotechnol.
, vol.39
, Issue.4
, pp. 353-361
-
-
Curic, D.1
-
9
-
-
33749032179
-
Prediction of wheat and flour Zeleny sedimentation value using NIR technique
-
HRUSKOVA, M. FAMERA, O. 2003. Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech J. Food Sci. 21, 91 96.
-
(2003)
Czech J. Food Sci.
, vol.21
, pp. 91-96
-
-
Hruskova, M.1
Famera, O.2
-
10
-
-
0004055250
-
-
KENT, N.L. EVERS, A.D., Pergamon Press, Oxford, UK.
-
KENT, N.L. EVERS, A.D. 1994. Technology of Cereals, 4th Ed., Pergamon Press, Oxford, UK.
-
(1994)
Technology of Cereals, 4th Ed.
-
-
-
11
-
-
0742287423
-
Statistical evaluation of different technological and rheological tests of polish wheat varieties for bread volume prediction
-
KONOPKA, I. 2004. Statistical evaluation of different technological and rheological tests of polish wheat varieties for bread volume prediction. Int. J. Food Sci. Tech. 39, 11 20.
-
(2004)
Int. J. Food Sci. Tech.
, vol.39
, pp. 11-20
-
-
Konopka, I.1
-
12
-
-
0242475060
-
Comparison of rheological properties of dough prepared with different wheat flours
-
LIN, P., CHIANG, S.H. CHANG, C.Y. 2003. Comparison of rheological properties of dough prepared with different wheat flours. J. Food Drug Anal. 11 (3 220 225.
-
(2003)
J. Food Drug Anal.
, vol.11
, Issue.3
, pp. 220-225
-
-
Lin, P.1
Chiang, S.H.2
Chang, C.Y.3
-
13
-
-
0003335531
-
Criteria of flour quality
-
MAILHOT, W.C. PATTON, J.C. In. Y. Pomeranz, ed.) pp., American Association of Cereal Chemists, St. Paul, MN.
-
MAILHOT, W.C. PATTON, J.C. 1988. Criteria of flour quality. In Wheat Chemistry and Technology (Y. Pomeranz, ed.) pp. 69 90, American Association of Cereal Chemists, St. Paul, MN.
-
(1988)
Wheat Chemistry and Technology
, pp. 69-90
-
-
-
14
-
-
0001828722
-
Fundamental aspects of dough rheology
-
MENJIVAR, J. In. H. Faridi. J.M. Faubion, eds.) pp., AVI Publishing, New York.
-
MENJIVAR, J. 1990. Fundamental aspects of dough rheology. In Dough Rheology and Baked Product Texture (H. Faridi J.M. Faubion, eds.) pp. 1 28, AVI Publishing, New York.
-
(1990)
Dough Rheology and Baked Product Texture
, pp. 1-28
-
-
-
15
-
-
0141706502
-
Prediction chemical composition and alveograph parameters on wheat by near-infrared transmittance spectroscopy
-
MIRALBES, C. 2003. Prediction chemical composition and alveograph parameters on wheat by near-infrared transmittance spectroscopy. J. Agric. Food Chem. 51, 6335 6339.
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 6335-6339
-
-
Miralbes, C.1
-
16
-
-
0347900700
-
Rheological properties of biscuit dough from different cultivars and relationship to baking characteristics
-
PEDERSEN, L., KAACKA, K., BERGSØEB, M.N. ADLER-NISSEN, J. 2004. Rheological properties of biscuit dough from different cultivars and relationship to baking characteristics. J. Cereal Sci. 39, 37 46.
-
(2004)
J. Cereal Sci.
, vol.39
, pp. 37-46
-
-
Pedersen, L.1
Kaacka, K.2
BergsØeb, M.N.3
Adler-Nissen, J.4
-
17
-
-
0025535826
-
Wheat hardness: Its genetic, structural and biochemical background, measurement and significance
-
POMERANZ, Y. WILLIAMS, P.C. In. Vol. X (. Y. Pomeranz, ed.) pp., American Association of Cereal Chemists, St. Paul, MN.
-
POMERANZ, Y. WILLIAMS, P.C. 1990. Wheat hardness: Its genetic, structural and biochemical background, measurement and significance. In Advances in Cereal Science and Technology, Vol. X (Y. Pomeranz, ed.) pp. 471 548, American Association of Cereal Chemists, St. Paul, MN.
-
(1990)
Advances in Cereal Science and Technology
, pp. 471-548
-
-
-
18
-
-
0003949281
-
NIR spectra of HRW wheats varying widely in protein content and bread making potential
-
RUBENTHALER, G.L. POMERANZ, Y. 1987. NIR spectra of HRW wheats varying widely in protein content and bread making potential. Cereal Chem. 64, 407 11.
-
(1987)
Cereal Chem.
, vol.64
, pp. 407-11
-
-
Rubenthaler, G.L.1
Pomeranz, Y.2
-
19
-
-
0002330408
-
Wheat proteins: Structure and functionality in milling and bread-making
-
SCHOFIELD, J.D. In. W. Bushuk. V. Rasper, eds.) pp., Blackie Academic and Professional, Glasgow, UK.
-
SCHOFIELD, J.D. 1994. Wheat proteins: Structure and functionality in milling and bread-making. In Wheat: Production, Properties and Quality (W. Bushuk V. Rasper, eds.) pp. 73 106, Blackie Academic and Professional, Glasgow, UK.
-
(1994)
Wheat: Production, Properties and Quality
, pp. 73-106
-
-
-
20
-
-
34548205208
-
-
pp., The Royal Society of Chemistry, Cambridge CB4 OWF, UK.
-
SHEWRY, P.R. TATHAM, A.S. 2000. Wheat, pp. 335 339, The Royal Society of Chemistry, Cambridge CB4 OWF, UK.
-
(2000)
Wheat
, pp. 335-339
-
-
Shewry, P.R.1
Tatham, A.S.2
-
21
-
-
0003481086
-
-
STEEL, R.G.D., TORRIE, J.H. DICKEY, D., McGraw Hill Book Co. Inc., New York, NY.
-
STEEL, R.G.D., TORRIE, J.H. DICKEY, D. 1996. Principles and Procedures of Statistics. A Biometrical Approach, 3rd Ed., McGraw Hill Book Co. Inc., New York, NY.
-
(1996)
Principles and Procedures of Statistics. A Biometrical Approach, 3rd Ed.
-
-
-
22
-
-
34548228230
-
Biochemical and technological characteristics of spring wheat I. Protein content and quality
-
SUBDA, H. 1991. Biochemical and technological characteristics of spring wheat I. Protein content and quality. Hodowla Rosl. Aklim. Nasienn. 35 (3-4 69 82.
-
(1991)
Hodowla Rosl. Aklim. Nasienn.
, vol.35
, Issue.3-4
, pp. 69-82
-
-
Subda, H.1
-
23
-
-
0030560268
-
Triticale: A successful alternative crop (Part I)
-
VARUGHESE, G., PFEIFFER, W.H. PENA, R.J. 1996. Triticale: A successful alternative crop (Part I). Cereal Food World 41, 474 482.
-
(1996)
Cereal Food World
, vol.41
, pp. 474-482
-
-
Varughese, G.1
Pfeiffer, W.H.2
Pena, R.J.3
-
24
-
-
0002974078
-
Functional properties of wheat glutenin
-
WEEGELS, P.L., HAMER, R.J. SCHOFIELD, J.D. 1996. Functional properties of wheat glutenin. J. Cereal Sci. 23, 1 18.
-
(1996)
J. Cereal Sci.
, vol.23
, pp. 1-18
-
-
Weegels, P.L.1
Hamer, R.J.2
Schofield, J.D.3
-
25
-
-
0003685945
-
-
International Center for Agricultural Research in the Dry Areas (ICARDA), Aleppo, Syria.
-
WILLIAMS, P., EL-HARAMEIN, F.J., NAKKOUL, H. RIHAWI, S. 1986. Crop Quality Evaluation Methods and Guidelines, International Center for Agricultural Research in the Dry Areas (ICARDA), Aleppo, Syria.
-
(1986)
Crop Quality Evaluation Methods and Guidelines
-
-
Williams, P.1
El-Haramein, F.J.2
Nakkoul, H.3
Rihawi, S.4
|