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Volume 41, Issue Supplement_2, December 2006
Original Article
Study of selected quality and agronomic characteristics and their interrelationship in Kabuli-type chickpea genotypes (Cicer arietinum L.)
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 1–5, https://doi.org/10.1111/j.1365-2621.2006.01193.x
Classification of protein content and technological properties of eighteen wheat varieties grown in Iran
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 6–11, https://doi.org/10.1111/j.1365-2621.2006.01198.x
Genetic multivariate calibration for near infrared spectroscopic determination of protein, moisture, dry mass, hardness and other residues of wheat
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 12–21, https://doi.org/10.1111/j.1365-2621.2006.01243.x
Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 22–29, https://doi.org/10.1111/j.1365-2621.2006.01245.x
Optimization of chapatti textural quality using British wheat cultivar flours
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 30–36, https://doi.org/10.1111/j.1365-2621.2006.01250.x
Cephalaria syriaca addition to wheat flour dough and effect on rheological properties
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 37–46, https://doi.org/10.1111/j.1365-2621.2006.01272.x
Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 47–55, https://doi.org/10.1111/j.1365-2621.2006.01313.x
Rheological effect of gum addition to hot pepper–soybean pastes
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 56–62, https://doi.org/10.1111/j.1365-2621.2006.01377.x
Textural characterisation of lasagna made from organic whole wheat
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 63–69, https://doi.org/10.1111/j.1365-2621.2006.01382.x
Effects of steeping conditions on wet-milling attributes of amaranth
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 70–76, https://doi.org/10.1111/j.1365-2621.2006.01395.x
Effect of baking procedure and storage on the pasting properties and staling of part-baked and rebaked wheat bran bread
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 77–82, https://doi.org/10.1111/j.1365-2621.2006.01407.x
Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d-limonene encapsulated in milk protein
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 83–94, https://doi.org/10.1111/j.1365-2621.2006.01409.x
The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 95–101, https://doi.org/10.1111/j.1365-2621.2006.01410.x
Influence of growing conditions on the technological performance of bread wheat (Triticum aestivum L.)
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 102–107, https://doi.org/10.1111/j.1365-2621.2006.01422.x
Effect of partial baking, storage and rebaking process on the quality of white pan bread
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 108–114, https://doi.org/10.1111/j.1365-2621.2006.01432.x
Textural and sensory quality enhancement of sorghum tuwo
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 115–123, https://doi.org/10.1111/j.1365-2621.2006.01437.x
Rheological behaviour of biscuit dough in relation to water mobility
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 124–128, https://doi.org/10.1111/j.1365-2621.2006.01469.x
Plant cell walls and cell-wall polysaccharides: structures, properties and uses in food products
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 129–143, https://doi.org/10.1111/j.1365-2621.2006.01470.x
The effect of hybrid and growing environment on the rheological properties of starch and flour from maize (Zea mays L.) grain dried at four temperatures
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 144–150, https://doi.org/10.1111/j.1365-2621.2006.01471.x
Short communication
Development of a baking procedure for the production of oat-supplemented wheat bread
International Journal of Food Science and Technology, Volume 41, Issue Supplement_2, December 2006, Pages 151–157, https://doi.org/10.1111/j.1365-2621.2006.01383.x
