Two commercially available wheat varieties (AS-2002 and Inqalab-91) were evaluated for
physico-chemical, functional properties and rheological behavior following methods …

Wheat (Triticum aestivum) belonging to family Poaceae is the basic cereal consumed in
many countries as a staple food and categorized based on protein, ie hard wheat (> 10%) …

This study was designed to investigate the physico-chemical and rheological properties of
17 wheat varieties (TJ-83, Jouhar, TD-1, Anmool, Mehran, Indus-66, Sindh B-1, Abadgar …

Storage mites are considered to be detrimental to grain fitness and commonly cause a
change in the chemical composition of the stored wheat. The present study showed the …

The stored grain mites which are one of the important pests of stored grains can modify the
chemical composition of the stored wheat. The change in quality of wheat grains in terms of …

This study was aimed at investigating the physicochemical properties and bacteriological
profile of white wheaten flour, wheat semolina and whole wheat meal produced and/or sold …

Raw rice bran (RRB) was mixed with 20% water or 20% solution of 1% acetic acid or 1%
calcium hydroxide and cooked by passing through an extruder cooker (130±2 C for 10-15 s) …

The experiment was conducted at the research farm of the faculty of Agriculture during the
season (2019-2020) to evaluate the performance of six genetic compositions under semi …

Wheat flour is the main cereal food consumed in Pakistan. Cereal industry and cereal based
products have a great social and economic global impact. The present study aims to …

Wheat flour is the main cereal food consumed in Pakistan. Cereal industry and cereal based
products have a great social and economic global impact. The present study aims to …