Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread

Overview of attention for article published in Frontiers in Sustainable Food Systems, November 2021

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So far, Dimensions has found 14 publications that cite this research output.

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Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

Article in Cereal Chemistry (July 2024)

Genotype-by-environment interaction and stability analysis of grain yield of bread wheat (Triticum aestivum L.) genotypes using AMMI and GGE biplot analyses

Article in Heliyon (June 2024)

Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy

Article in Cereal Chemistry (June 2024)

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