Pan bread and dry white Chinese noodle quality in Chinese winter wheats-Reference-Cited by-同舟云学术

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

Published:2004-02 Issue:3 Volume:139 Page:257-267
ISSN:0014-2336
Container-title:Euphytica
language:en
Short-container-title:Euphytica

Author:

He Z.H.,Yang J.,Zhang Y.,Quail K.J.,Peña R.J.

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Genetics,Agronomy and Crop Science

Link

https://link.springer.com/content/pdf/10.1007/s10681-004-3283-z.pdf

Reference35 articles.

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2. Anderson, J.V. & C.F. Morris, 2001. An improved whole-seed assay for screening wheat germplasm for pholphenol oxidase activity. Crop Sci. 41: 1697–1705.

3. Baik, B.K., Z. Czuchajowska & Y. Pomeranz, 1995. Discoloration of dough for oriental noodles. Cereal Chem. 72: 198–205.

4. Chinese Ministry of Commerce, 1993. Noodle Flour. SB/T10 137-93.

5. Gaines C.S., P.L. Finney & G. Rubenthaler, 1996. Milling and baking qualities of some wheat developed for eastern or northwestern regions of the United States and grown at both locations. J. Cereal Chem. 73: 521–525.

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