Search
Now showing items 21-25 of 25
Iron Biofortification Potential of Field Pea (Pisum Sativum L.)
(North Dakota State University, 2012)
Iron (Fe) deficiency affects more than 3 billion of the global population. The objectives of this study were to (1) determine the genetic and environmental variation of seed Fe concentration and food matrix factors that ...
Physicochemical Properties of Pre-Harvest Sprouted Hard Spring Wheat
(North Dakota State University, 2011)
Pre-Harvest Sprouting (PHS) can cause severe economic loss in wheat grown across many areas of the world. Prolonged rainfall before harvest and high temperatures can contribute to the occurrence of PHS. Grain growers prefer ...
Modeling and Analysis of Impacts of Right-Tum Lane Lengths
(North Dakota State University, 2010)
Turn lanes have been studied for several decades, with focus being on left-tum
lanes and for urban areas. The need for right-turn lanes has been studied using the impact
of such turn lanes on both safety and operational ...
Enhancing Bread Using High Temperature Extruded Lentil Flours
(North Dakota State University, 2010)
Wheat proteins play a major role in determination of dough rheological properties and
quality of baked bread. The main objective of this study was to evaluate the effects of
extrusion speeds and lentil flour concentration ...
Effect of polyaccharides and proteins on refrigerated dough quality
(North Dakota State University, 2009)
Refrigerated dough is considered one of the most popular dough products in the
food industry. Consumers appreciate the convenience, storage stability, and good
organoleptic properties of refrigerated dough products. ...