The wheat grain-Reference-Cited by-同舟云学术

The wheat grain

Published:2000 Issue: Volume: Page:15-20
ISSN:
Container-title:Bread-making quality of wheat
language:
Short-container-title:

Author:

Belderok B.,Mesdag J.,Donner D. A.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-017-0950-7_2

Reference7 articles.

1. Belderok B (1973) Bedeutung der Kornhärte als Selektionskriterium bei der Weizenzüchtung auf Backqualität. Getr Mehl u Brot 27: 361–366.

2. Evers AD (1988) Microscopic structure of the wheat grain. In: Pomeranz Y (ed), Wheat: chemistry and technology (vol I), 3rd edn. St Paul, MN: Am Assoc Cereal Chem: 47–95.

3. Hoseney RC (1986) Structure of cereals. In: Hoseney RC (ed), Principles of cereal science and technology. St Paul, MN: Am Assoc Cereal Chem: 1–31.

4. Kingswood K (1975) The structure and biochemistry of the wheat grain. In: Spicer A (ed), Bread: social, nutritional and agricultural aspects of wheaten bread. London: Appl Sci Publ: 47–65.

5. Pomeranz Y (1988) Chemical composition of kernel structure. In: Pomeranz Y (ed), Wheat: chemistry and technology (vol I), 3rd edn, St Paul, MN: Am Assoc Cereal Chem: 97–158.

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fish protein‐supplemented pasta and its technological aspects;International Journal of Food Science & Technology;2024-09-10

2. Wheat Nutraceutomics: Breeding, Genomics, Biotechnology, and Nanotechnology;Compendium of Crop Genome Designing for Nutraceuticals;2023

3. Wheat Nutraceutomics: Breeding, Genomics, Biotechnology, and Nanotechnology;Compendium of Crop Genome Designing for Nutraceuticals;2023

4. Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates;Cereal Chemistry;2020-05-05

5. Fructan Contents in Australian Wheat Varieties Released Over the Last 150 Years;Cereal Research Communications;2019-12