Najafian, Goodarz

[ 1 ] - Effect of temperature and post-harvest storage duration on flour quality and dough rheological properties of bread wheat (Triticum aestivum L.) cultivars

Management of storage conditions can affect bread wheat grain quality that may lead to improvement of flour qualityand balancing rheological properties of dough. Therefore, controlling the storage conditions as well as the storage duration of bread wheat grain has a significant role in the flour quality and rheological properties of dough. The aim of this study was to investigate the effect of ...