He has extended his valuable service in field of Effect Dough quality of wheat flour with low HMW-GS relative content,for several years and has been a recipient of many award and grants. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.
Dough quality, HMW glutenin, wheat
- Editorial: J Pharm Sci Emerg Drugs
Daniela C Culita