Add to ORKGThis archival publication may not reflect current scientific knowledge or recommendations. Current information available from University of Minnesota Agricultural Experiment Station: http://www.maes.umn.edu
End product quality of whole wheat bread is affected by many complex parameters. The milling method ...
The cereal grains constitute the most important source of the world’s food both directly, as a wide ...
The history of wheat domestication and use is closely linked to the efforts of humans to protect the...
The study presents assessment of commodity characteristics of grains from ancient varieties of wheat...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Page(s):12 (3), 391-404, 22 Ref.The objective of this research was to study the proteins of three Su...
This work aimed to study the quality indicators and technological properties of rye and wheat flour....
Citation: Clothier, R. W. The relative food value of different milling products as indicated by thei...
constituents of various diets for many years. This history of the milling industry and the impact it...
The vast majority of bread is traditionally produced from wheat flour. Apart from its major constitu...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Protein content in wheat is one of the most pressing problems of farmers, because it is this vegetab...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
The study investigates rheological properties of dough and baking process made from flour obtained b...
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing a...
End product quality of whole wheat bread is affected by many complex parameters. The milling method ...
The cereal grains constitute the most important source of the world’s food both directly, as a wide ...
The history of wheat domestication and use is closely linked to the efforts of humans to protect the...
The study presents assessment of commodity characteristics of grains from ancient varieties of wheat...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Page(s):12 (3), 391-404, 22 Ref.The objective of this research was to study the proteins of three Su...
This work aimed to study the quality indicators and technological properties of rye and wheat flour....
Citation: Clothier, R. W. The relative food value of different milling products as indicated by thei...
constituents of various diets for many years. This history of the milling industry and the impact it...
The vast majority of bread is traditionally produced from wheat flour. Apart from its major constitu...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
Protein content in wheat is one of the most pressing problems of farmers, because it is this vegetab...
This archival publication may not reflect current scientific knowledge or recommendations. Current i...
The study investigates rheological properties of dough and baking process made from flour obtained b...
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing a...
End product quality of whole wheat bread is affected by many complex parameters. The milling method ...
The cereal grains constitute the most important source of the world’s food both directly, as a wide ...
The history of wheat domestication and use is closely linked to the efforts of humans to protect the...