This article brings together the application of ice-like CO2 gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some sonics empire natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread.The gelling agents used for the study were ascorbic acid (AC), egg white
As internet-based technologies increasingly colonize learning environments in higher education, they allow purposes contrary to learning to have direct access to students.The internet as a governing metaphor for transparent connectivity and equal access is a red herring because the power relations across the connections are unequal.The internet als
Introduction.Noise as a common physical hazard may lead to noise-induced hearing loss, an irreversible but preventable disorder.Annual audiometric evaluations help detect changes in hearing status before clinically significant hearing loss develops.This study was designed to track hearing threshold changes during 2-year follow-up among tile and cer
Wheat productivity has been significantly improved worldwide through the incorporation of novel genes from various gene pools, not least from wild relatives of wheat, into the commonly cultivated bread and durum wheat.Here, we present and summarize results obtained from a diverse set of wheat-alien introgression lines with mainly introgressions of