Physicochemical, rheological, and sensory evaluation of selected Pakistani wheat varieties

Rheometry nutrition and gluten microstructure trends in wheat cultivars

(2021) Nadeem HUSSAIN et al.   Food Science and Technology

Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough

(2019) Yuling Yang et al.   JOURNAL OF CEREAL SCIENCE

Spatial and Temporal Trends in the Yields of Three Major Crops: Wheat, Rice and Maize in India

(2019) Anand Madhukar et al.   International Journal of Plant Production

Wheat yield response to input and socioeconomic factors under changing climate: Evidence from rainfed environments of Pakistan

(2019) Nasir Mahmood et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Comprehensive identification and evaluation of selected wheat cultivars for their relationship to pan bread quality

(2018) Syed Muhammad Asim et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits

(2017) Manju Kundu et al.   FOOD CHEMISTRY

BIOCHEMICAL MARKERS ASSISTED SCREENING OF PAKISTANI WHEAT (Triticum aestivum L.) CULTIVARS FOR TERMINAL HEAT STRESS TOLERANCE

(2017) Muhammad Shahid   PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES

Principal component analysis and correlation studies of spring wheats in relation to cookie making quality

(2016) Shabbir Ahmad et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines

(2015) Noha I. A. Mutwali et al.   Food Science & Nutrition

Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread

(2015) Genet Gebremedhin Heshe et al.   Food Science & Nutrition

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat

(2013) Gyula Vida et al.   EUPHYTICA

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

(2013) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Yield Trends Are Insufficient to Double Global Crop Production by 2050

(2013) Deepak K. Ray et al.   PLoS One

Evaluation of the Labeled Hedonic Scale under different experimental conditions

(2010) Juyun Lim et al.   FOOD QUALITY AND PREFERENCE

Effect of milling, pasta making and cooking on minerals in durum wheat

(2008) Francesco Cubadda et al.   JOURNAL OF CEREAL SCIENCE