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Publications by Kirsty L. Hassall
Historical Changes in the Contents and Compositions of Fibre Components and Polar Metabolites in White Wheat Flour
Scientific Reports
Multidisciplinary
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The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour
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Changes in Amino Acid and Carbohydrate Contents in Leachates of Preimbibed Wheat Seeds
Pakistan Journal of Biological Sciences
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Modelling Water Absorption of Wheat Flour by Taking Into Consideration of the Soluble Protein and Arabinoxylan Components
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Features of Flour Composites Based on the Wheat or Wheat-Barley Flour Combined With Acorn and Chestnut
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Evaluation of Blends of Wheat (Triticum Aestivum) Flour and African Walnut (Tetracarpidium Conophorum) Flour in Biscuit Production
Croatian journal of food science and technology
