J. M. Al-Saqer

Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment

Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer et al. · Food Chemistry · 2002 · 123 citations

Food Chemistry, Pectinase/cellulase Enzyme Treatment, Shelf Life +10

Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread

Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer · Food Chemistry · 1999 · 113 citations

Food Chemistry, Germ Fractions, Wheat Bran +5

Comparison of methods for the assessment of the extent of staling in bread

Jiwan S. Sidhu, J. M. Al-Saqer, Sameer Al‐Zenki · Food Chemistry · 1997 · 62 citations

Agricultural Economics

STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM

Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer et al. · Journal of Food Quality · 2001 · 29 citations

Food Chemistry, Nutrition, Pan Bread Formulations +15

Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread)

Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer et al. · Food / Nahrung · 2002 · 27 citations

Food Chemistry, Nutrition, Vital Wheat Gluten +14