International Journal of Food Science & Technology

Cover image for Vol. 41 Issue s2

December 2006

Volume 41, Issue Supplement s2

Pages 1–157

  1. Original articles

    1. Top of page
    2. Original articles
    3. Short communication
    1. Study of selected quality and agronomic characteristics and their interrelationship in Kabuli-type chickpea genotypes (Cicer arietinum L.) (pages 1–5)

      Amal Badshah Khattak, Gul Sanat Shah Khattak, Zahid Mahmood, Nizakat Bibi and Ihsanullah Ihsanullah

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01193.x

    2. Classification of protein content and technological properties of eighteen wheat varieties grown in Iran (pages 6–11)

      Mohammad Ali Sahari, Hassan Ahmadi Gavlighi and Mohammad Hossein Azizi Tabrizzad

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01198.x

    3. Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes (pages 22–29)

      Ghassan H. El-Khayat, Jihad Samaan, Frank A. Manthey, Mick P. Fuller and Charles S. Brennan

      Article first published online: 26 OCT 2006 | DOI: 10.1111/j.1365-2621.2006.01245.x

    4. Optimization of chapatti textural quality using British wheat cultivar flours (pages 30–36)

      , Alistair Paterson and John Raymond Piggott

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01250.x

    5. Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation (pages 47–55)

      Jihad Samaan, Ghassan H. El-Khayat, Frank A. Manthey, Mick P. Fuller and Charles S. Brennan

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01313.x

    6. Rheological effect of gum addition to hot pepper–soybean pastes (pages 56–62)

      Su-Jin Choi and Byoungseung Yoo

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01377.x

    7. Textural characterisation of lasagna made from organic whole wheat (pages 63–69)

      Daniela F. Olivera and Viviana O. Salvadori

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01382.x

    8. Effects of steeping conditions on wet-milling attributes of amaranth (pages 70–76)

      Andrea Nilda Calzetta Resio, Marcela Patricia Tolaba and Constantino Suárez

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01395.x

    9. Influence of growing conditions on the technological performance of bread wheat (Triticum aestivum L.) (pages 102–107)

      Marina Carcea, Simona Salvatorelli, Valeria Turfani and Francesco Mellara

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01422.x

    10. Effect of partial baking, storage and rebaking process on the quality of white pan bread (pages 108–114)

      Mehmet Murat Karaoğlu and Halis Gürbüz Kotancilar

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01432.x

    11. Textural and sensory quality enhancement of sorghum tuwo (pages 115–123)

      Mathew K. Bolade and Moriamo S. Buraimoh

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01437.x

    12. Rheological behaviour of biscuit dough in relation to water mobility (pages 124–128)

      Ali Assifaoui, Dominique Champion, Eleni Chiotelli and Aliette Verel

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01469.x

  2. Short communication

    1. Top of page
    2. Original articles
    3. Short communication
    1. Development of a baking procedure for the production of oat-supplemented wheat bread (pages 151–157)

      Manuela Mariotti, Mara Lucisano and M. Ambrogina Pagani

      Article first published online: 16 NOV 2006 | DOI: 10.1111/j.1365-2621.2006.01383.x

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