Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation
This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05)...
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| Format: | Others |
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North Dakota State University
2021
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| Online Access: | https://hdl.handle.net/10365/32131 |