Composition and Rheological Properties of Flour and Dough from Genetically Modified Wheat (Triticum aestivum L.) Hi-Line 111

Faculty Agriculture Year: 2016
Type of Publication: ZU Hosted Pages:
Authors:
Mohamed Fawzy Ramadan Hasanien
Journal: Cereal Research Communications Akadémiai Kiadó, Budapest Volume:
Keywords : Composition , Rheological Properties , Flour , Dough from Genetically    
Abstract:
The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional w
    
     
 
       

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