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Publications by Xiongwei Huang
Effects of Ozone Treatment on Medium Hard Wheat (Triticum aestivumL.) Flour Quality and Performance in Steamed Bread Making
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
The Influence ofFusariuminfection on Wheat (Triticum aestivumL.) Proteins Distribution and Baking Quality
Cereal Research Communications
Genetics
Agronomy
Crop Science
Physiology
Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends
International Journal of Biological and Chemical Sciences
Callus Induction, Proliferation, and Plantlets Regeneration of Two Bread Wheat (Triticum aestivumL.) Genotypes Under Saline and Heat Stress Conditions
ISRN Agronomy
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Genotype-By-Environment Effects on Grain Quality Among Heat and Drought Tolerant Bread Wheat (Triticum Aestivum L.) Genotypes
Journal of Plant Interactions
Systematics
Evolution
Ecology
Plant Science
Behavior
Allelic Effects and Variations for Key Bread-Making Quality Genes in Bread Wheat Using High-Throughput Molecular Markers
Journal of Cereal Science
Biochemistry
Food Science
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
Using Wheat Flour and Alginate in Mozzarella Cheese Making on Physical and Sensory Quality
Research Journal of Life Science
