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  2. SPROUTED WHEAT MICRO PARTICLES USING MELT DISPERSION TECHNIQUE IN COSMETICS
  3. DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR THE HYDROTERMAL PROCESSING OF SPROUTED WHEAT GRAIN POWDER
  4. Physico-Chemical and Nutritional Properties of Cookies from Wheat, Acha and Sprouted Soybeans Flour Blends
  5. Effect of Substituting Wheat Flour with Sweet Potato and Sprouted Soybeans Flour on Bread Quality
  6. Effect of incorporation of some wastes on a wheat-guar rotation system on soil physical and chemical properties
  7. Effect of flaxseed flour, grape peel and wheat gluten incorporation levels on the sensory quality of chicken meat patties
  8. Effect of zinc sulphate application and the cyclic incorporation of cereal straw on yields, the tissue concentration and uptake of Zn by crops and availability of Zn in soil under rice?wheat rotation
  9. Performance of the Cosmetics Industry from the Perspective of Corporate Social Responsibility and Circular Economy: A Cross?Cultural Current Challenges Faced In the Cosmetics Industry
  10. Impact of Wheat Establishment Methods and Weed Management Practices on Weed Flora, Yield and Nutrient Uptake of Wheat in Rice-Wheat Cropping System