Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality"
written by Muneer Saif Hasan Ahmed,
published by Food and Nutrition Sciences, Vol.6 No.12, 2015

has been cited by the following article(s):

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[1]	Quantitative and qualitative post-harvest loss of emmer wheat in selected value chain in Bale zone, Ethiopia
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[2]	Monitoring of wheat flour aging process using traditional methods and Fourier transform infrared spectroscopy coupled with chemometrics
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[3]	A New Empirical Model for Predicting Intermittent and Continuous Drying of “Neve” Melon (Cucumis melo sp.) Seeds
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[4]	Effect of Long-Term Storage on Wheat Nutritional and Processing Quality
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[7]	Supply Chain Performance and Quality Measurement of Dairy Cow Concentrate in Cooperative toward Sustainable Productivity: a Case Study
	BULETIN PETERNAKAN, 2021

[8]	Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara
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[9]	تاثیر زمان خواب گندم بر ویژگی‌های فیزیکوشیمیایی و رئولوژیکی خمیر‎
	2020

[10]	The effect of wheat storage time on physicochemical and rheological properties of dough
	2020

[11]	Farmer Satisfaction on Concentrate Feed Produced by Dairy Feed Mill Cooperative: A Case Study
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[12]	تاثیر زمان خواب گندم بر ویژگیهاي فیزیکوشیمیایی و رئولوژیکی خمیر.‎
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[13]	بهینه سازي تأثیر عوامل رساندن تسریع شده بر خصوصیات فیزیکوشیمیایی آرد گندم.‎
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[14]	بررسی تأثیر شرایط انبارمانی آرد حاصل از ارقام دیم و آبی گندم بر خصوصیات کیفی و نانوایی آرد طی فرآیند رسیدن‎
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[15]	مدلسازی و بهینه سازی تأثیر عوامل رساندن تسریع شده بر خصوصیات فیزیکوشیمیایی آرد گندم‎
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[16]	Discrepancy in germination behavior and physico‐chemical quality traits during wheat storage
	2019

[17]	Storage studies of water chestnut flour
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[18]	KARAKTERISTIK TEPUNG PREMIKS BERBAHAN MOCAF (MODIFIED CASSAVA FLOUR) DAN MAIZENA PADA PEMBUATAN COOKIES GREEN TEA
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[19]	Effect of Seed Storage Duration on Quality, Growth and Seed Yield of Maize (Zea Mays L.) Inbred Lines at Bako, Western Ethiopia
	2018

[20]	Modeling and optimization of the influence of accelerated ageing condition on physicochemical characteristics of wheat flour
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[21]	FAULT DETECTION DAN REPLACEMENT SENSOR TEMPERATUR PADA PENYIMPANAN SEMENTARA TEPUNG GANDUM
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[22]	KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL.
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[23]	Effect of Storage Conditions on Product Characteristics and Microbiological Quality of Self Rising Flour
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[24]	Fault detection and replacement of a temperature sensor in wheat flour short term storage
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[25]	KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL
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[26]	加温调质对馒头品质的影响
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[1]	Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara Journal of Culinary Science & Technology, 2023 DOI:10.1080/15428052.2021.1978363

[2]	Physicochemical stability, microbial growth, and sensory quality of teff flour as affected by packaging materials during storage LWT, 2023 DOI:10.1016/j.lwt.2023.115488

[3]	Monitoring of wheat flour aging process using traditional methods and Fourier transform infrared spectroscopy coupled with chemometrics International Journal of Food Properties, 2022 DOI:10.1080/10942912.2022.2088789

[4]	A New Empirical Model for Predicting Intermittent and Continuous Drying of “Neve” Melon (Cucumis melo sp.) Seeds Agriculture, 2022 DOI:10.3390/agriculture12030328

[5]	Monitoring of wheat flour aging process using traditional methods and Fourier transform infrared spectroscopy coupled with chemometrics International Journal of Food Properties, 2022 DOI:10.1080/10942912.2022.2088789

[6]	Quantitative and qualitative post-harvest loss of emmer wheat in selected value chain in Bale zone, Ethiopia Cogent Food & Agriculture, 2022 DOI:10.1080/23311932.2022.2147554

[7]	Quantitative and qualitative post-harvest loss of emmer wheat in selected value chain in Bale zone, Ethiopia Cogent Food & Agriculture, 2022 DOI:10.1080/23311932.2022.2147554

[8]	Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara Journal of Culinary Science & Technology, 2021 DOI:10.1080/15428052.2021.1978363

[9]	Discrepancy in germination behavior and physico‐chemical quality traits during wheat storage Journal of Food Processing and Preservation, 2019 DOI:10.1111/jfpp.14109

[10]	Storage studies of water chestnut flour Journal of Food Processing and Preservation, 2019 DOI:10.1111/jfpp.14321

[11]	Fault detection and replacement of a temperature sensor in wheat flour short term storage 2017 5th International Conference on Instrumentation, Control, and Automation (ICA), 2017 DOI:10.1109/ICA.2017.8068436

[12]	KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL Jurnal Teknologi dan Industri Pangan, 2017 DOI:10.6066/jtip.2017.28.2.180

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