Evaluation of anthocyanin rich color wheat lines (black, blue, purple) for their cake making quality

Author:

Ali Usman,Chaudhary Era,Kaur Satveer,Sharma Anjali,Yadav Mona,Kumari Anita,Sheoran Bhawna,Tiwari Vandita,Sharma Saloni,Tiwari Apoorv,Garg Monika

Funder

National Agri-Food Biotechnology Institute

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Determination of protein and gluten quality-related parameters of wheat flour using near-infrared reflectance spectroscopy (NIRS);Başlar;Turk. J. Agric. For.,2011

5. Bulk flow properties of hard and soft wheat flours;Bian;J. Cereal. Sci.,2015

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