Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads von Iqbal, Hadiqa, Ali, Tahira Mohsin, Arif, Saqib, Akbar, Qurrat‐ul‐Ain, Saeed, Muhammad

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A combined use of different functional additives for improvement of wheat flour quality for bread making von Iqbal, Saba, Arif, Saqib, Khurshid, Salman, Iqbal, Hafiza Mehwish, Akbar, Qurrat‐Ul‐Ain, Ali, Tahira Mohsin, Mohiuddin, Shaikh

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Chemometric assisted RSM–CCD strategy for optimization of RP-HPLC conditions and its application for simultaneous determination of multiclass pesticides in plant protection product... von Khurshid, Salman, Iqbal, Saba, Arif, Saqib, Akbar, Qurrat-Ul-Ain, Iqbal, Hafiza Mehwish, Yousaf, Shahid, Uddin, Riaz, Ullah, Rafi, Fatima, Nasreen

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Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics von Khurshid, Salman, Arif, Saqib, Iqbal, Hafiza Mehwish, Akbar, Qurrat Ul Ain, Yousaf, Shahid

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Investigating the effects of grain quality, processing and environmental conditions on aflatoxin contamination in rice von Akbar, Qurrat ul Ain, Arif, Saqib, Sahar, Najmus, Khurshid, Salman, Iqbal, Mehwish, Iqbal, Saba, Khurshid, Haris, Iqbal, Hadiqa, Masood, Saiyada Shadiah

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Arabinoxylans of hard wheat cultivars in relation to crop year and environmental conditions von Khursheed, Salman, Arif, Saqib, Akbar, Qurrat-Ul-Ain, Yousaf, Shahid, Iqbal, Hafiza Mehwish, Iqbal, Saba, Hasnain, Abid

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Effects of Flour Particle Size on Farinographic Properties of Wheat Dough von Akbar, Qurrat ul Ain, Arif, Saqib, Yousaf, Shahid, Khurshid, Salman, Sahar, Najmus

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Textural properties of chapatti from different wheat varieties flour von Yousaf, Shahid, Arif, Saqib, Akbar, Qurrat Ul Ain, Iqbal, Hafiza Mehwish, Khurshid, Salman

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