Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour
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 (99.20 %), con...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2021-03-01
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| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/12990 |
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