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Publications by Ashraf Seema

Effect of Fat-Replacement Through Rice Milling By-Products on the Rheological and Baking Behaviour of Dough

African Journal of Agricultural Research

English

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The By-Products of Rice Milling /

English

The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY

English

Influence of Acidification on Dough Rheological Properties

English

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research

English

The Rheological Properties of Wheat Dough Containing Zeolite Residue

Chemical Industry and Chemical Engineering Quarterly

Chemical Engineering

English

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Preventive Nutrition and Food Science

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Impact of Wheat Grain Selenium Content Variation on Milling and Bread Baking

Cereal Chemistry

Organic Chemistry

English

Dough Rheological Behavior and Microstructure Characterization of Composite Dough With Wheat and Tomato Seed Flours

Health Professions

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Effect of Rice Kernel Thickness on Degree of Milling and Associated Optical Measurements

Cereal Chemistry

Organic Chemistry

English