Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition

Author:

Iqbal Zafar12,Akhtar Hafiz Muhammad Saleem3,Aslam Farhan4,Randhawa Muhammad Atif2,Afzal Muhammad Inam5,Umer Muhammad5,Imran Muhammad6,Hussain Muzzamal7ORCID,Alomar Taghrid S.8,AlMasoud Najla8,Ghoneim Mohammed M.910,Ebrahim Hasnaa Ali11,Al JBawi Entessar12ORCID,Mujtaba Ahmed13

Affiliation:

1. Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan

2. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R China

4. Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan

5. Department of Biosciences, COMSATS University Islamabad, Islamabad, Tarlai Kalan, Pakistan

6. Department of Food Science and Technology, University of Narowal-Pakistan, Narowal, Pakistan

7. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

8. Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia

9. Department of Pharmacy Practice, College of Pharmacy, AlMaarefa University, Ad Diriyah, Saudi Arabia

10. Pharmacognosy and Medicinal Plants Department, Faculty of Pharmacy, Al-Azhar University, Cairo, Egypt

11. Department of Basic Medical Sciences, College of Medicine, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia

12. Agricultural Extension Directorate, MAAR, Damascus, Syria

13. Department of Food Sciences and Technology, Faculty of Engineering and Technology, Hamdard University Islamabad Campus, Islamabad, Pakistan

Funder

Princess Nourah bint Abdulrahman University Researchers Supporting Project

Publisher

Informa UK Limited

Subject

Food Science

Reference38 articles.

1. Protein Concentration, Composition and Distribution in Wheat Flour Mill Streams;Iqbal Z.;Annals. Food Scie. Tech,2015

2. Accumulation of glycolipids in wheat grain and their role in hardness during grain development

3. Physico-Chemical, Functional and Rheological Properties of Wheat Varieties;Iqbal Z.;J. Agr. Res,2015

4. Biomechanical properties of wheat grains: the implications on milling

5. Influence of Gene Expression on Hardness in Wheat

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