An increasing number of foodborne outbreaks, growing consumer desire for healthier
products, and surging numbers of food allergy cases necessitate strict handling and …

Malnutrition is mainly caused by iron and zinc micronutrient deficiencies affecting about half
of the world's population across the globe. Biofortification of staple crops is the right …

Abstract Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …

Wheat quality assessment involves physical, physicochemical, chemical, and sensory
characterization of wheat kernels and the resulting wheat flour, dough, and bread. The …

Recent advances in software development and machine learning algorithms are
revolutionizing the way microstructures are analyzed and quantified in fields like biology and …

Potato flour with different gelatinization degrees was prepared and the properties of potato
flour-wheat flour dough were compared to investigate the reason why dough with more than …

The differences in viscoelastic properties of gluten from two very different wheat flours, a
weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and …

This study aimed to investigate the effect of heat-moisture treatment (HMT) on the in vitro
digestibility of recombinant wheat flours characterizing by gluten proteins differ in glutenin …

Abstract Changes in large amplitude oscillatory shear (LAOS) were used to compare the
dough strength and resilience during aging at 4° C and 25° C for hard wheat soft wheat and …

Deficiency of micronutrients is a major problem faced by nearly half of the world population
due to intake of poor-quality food. To overcome the problem of malnutrition, biofortification of …