Durum wheat by-products as natural sources of valuable nutrients-Reference-Cited by-同舟云学术

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Durum wheat by-products as natural sources of valuable nutrients

Published:2012-05-22 Issue:2-3 Volume:11 Page:255-262
ISSN:1568-7767
Container-title:Phytochemistry Reviews
language:en
Short-container-title:Phytochem Rev

Author:

Durante Miriana,Lenucci Marcello S.,Rescio Leonardo,Mita Giovanni,Caretto Sofia

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11101-012-9232-x.pdf

Reference25 articles.

1. Atwell WA (2001) Wheat flour. AACC, Eagan Press, St Paul, MN

2. Belderok B, Mesdag H, Donner DA (2000) Bread-making quality of wheat. Springer, New York

3. Brigelius-Flohe R, Traber MG (1999) Vitamin E: function and metabolism. FASEB J 13:1145–1155

4. Caretto S, Nisi R, Paradiso A, De Gara L (2010) Tocopherol production in plant cell cultures. Mol Nutr Food Res 54(5):726–730

5. Dawe PR, Kill RC, Turnbull K (2000) Pasta and semolina technology. Blackwell Science, Oxford, pp 119–157

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4. Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products;Foods;2022-02-25

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