Author:
Azeem Muhammad,Rehman Muhammad Anees Ur
Funder
Earmarked Fund for China Agriculture Research System
National Key Research and Development Program of China
Reference37 articles.
1. Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure;Ahmed;International Journal of Food Properties,2017
2. Effect of high-pressure treatment on rheological, thermal and structural changes in basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007
3. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour;Ahmed;Food Chemistry,2010
4. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads;Angioloni;Journal of Cereal Science,2012
5. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour;Azeem;Food Science and Technology International,2019