Category: International Journal of Bioscience and Biotechnology, Vol 5, No 4, 2024
EFFECT OF PROCESSING ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FOUR DIFFERENT IMPROVED VARIETIES OF WHOLE WHEAT (TRITICUM AESTIVUM L.) FLOUR.
Hashim, H1, Petrol, B.B.2,Falmata, A.S.1 and Modu, S.1 ABSTRACT Wheat is consumed worldwide because of its high nutritional content and convenience to form different products. Whole wheat is an important source of dietary fiber and its consumption is known to lower the risk of colon cancer, diabetes mellitus and cardiovascularRead More