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Publications by Ihsan Mabood Qazi .
Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-Wheat Flour Bread
Asian Journal of Plant Sciences
Plant Science
Agronomy
Crop Science
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Impact of Wheat Grain Selenium Content Variation on Milling and Bread Baking
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Effect of Moldavian Dragonhead (Dracocephalum Moldavica L.) Leaves on the Baking Properties of Wheat Flour and Quality of Bread
CYTA - Journal of Food
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Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
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Effects of Low Nitrogen and Low Phosphorus Stress on Iron, Zinc and Phytic Acid Content in Two Spring Bread Wheat Cultivars
Baking Value of Wheat-Fonio Flour Composites
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The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
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Effect of Different Cassava Varieties (Manihotesculenta) and Substitution Levels in Baking of Wheat-Cassava Composite Bread on Physical Properties and Sensory Characteristics
African Journal of Food Science and Technology
