Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour

Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour

<p>The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the highest values for extraction yield (99.2...

Full description

Bibliographic Details
Main Authors: Bernard RWUBATSE, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA, Anastase KIMONYO, Clement BITWAYIKI
Format: Article
Language:English
Published: University of Ljubljana, Biotechnical Faculty 2021-03-01
Series:Acta Agriculturae Slovenica
Subjects:
physicochemical characteristics
whole wheat flour
wheat varieties
Online Access:http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1523

Internet

http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1523

Similar Items