Work

Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours

Year: 2018

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.13794

Authors: Narpinder Singh, Mehak Katyal, Amardeep Singh Virdi, Amritpal Kaur, Annu Goyal, Arvind Kumar Ahlawat, Anju Mahendru Singh

Institutions: Guru Nanak Dev University, Indian Agricultural Research Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Ministry of Food Processing Industries, University Grants Commission, Universidad de Extremadura

OpenAlex ID: W2805355273

FWCI: 1.029

Cites: 28

Cited by: 12

Related to: 10