Physicochemical, rheological, and sensory evaluation of selected Pakistani wheat varieties-Reference-Cited by-同舟云学术

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

Published:2021-12 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Akbar Ali¹,Ahmed Anwaar¹^ORCID,Ahmed Zaheer²^ORCID,Liaqat Saba²

Affiliation:

1. Institute of Food and Nutrition Sciences Arid Agriculture University Rawalpindi Pakistan

2. Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16174

Reference43 articles.

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2. Economic evaluation of small dams in rain-fed region of Pothwar Plateau, Pakistan

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

4. Grain, flour and bread‐making properties of eight  Pakistani hard white spring wheat cultivars grown at three different locations for 2 years

5. Effect of sowing methods on wheat production in Potohar, Pakistan;Asif M.;Pakistan Journal of Agriculture, Agricultural Engineering and Veterinary Sciences,2019

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