Comparative Physicochemical and Microbiological Assessment of Branded and Unbranded Whole Wheat Flours in Pakistan

Quality Assessment of Whole Wheat Flours

Authors

  • Shaista Nawaz Food and Biotechnology Research Center, PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • Salman Saeed Food and Biotechnology Research Center, PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • Yasar Saleem Food and Biotechnology Research Center, PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • Abdul Ahid Rashid Food and Biotechnology Research Center, PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • Sajid Husain Food and Biotechnology Research Center, PCSIR Laboratories Complex, Lahore-54600, Pakistan
  • Saba Zahid Department of Food and Nutrition, Govt. College of Home-Economics Lahore, Pakistan
  • Abida Hassan Higher Education Department, Government of Punjab, Lahore, Pakistan
  • Khurram Shahzad Food and Biotechnology Research Center, PCSIR Laboratories Complex, Lahore-54600, Pakistan

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.62.1.2019.24.32

Keywords:

microbiological quality, nutritional assessment, wheat flour, storage quality

Abstract

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Published

2019-04-09

How to Cite

Nawaz, S., Saeed, S., Saleem, Y., Rashid, A. A., Husain, S., Zahid, S., Hassan, A., & Shahzad, K. (2019). Comparative Physicochemical and Microbiological Assessment of Branded and Unbranded Whole Wheat Flours in Pakistan: Quality Assessment of Whole Wheat Flours. Biological Sciences - PJSIR, 62(1), 24–32. https://doi.org/10.52763/PJSIR.BIOL.SCI.62.1.2019.24.32

Issue

Vol. 62 No. 1 (2019): Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Section

Articles