Effects of ozone treatment on physicochemical properties of Korean wheat flour

Author:

Lee Min Jung,Kim Mi Jeong,Kwak Han Sub,Lim Seung-Taik,Kim Sang Sook

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference31 articles.

1. He M, Zhu C, Dong K, Zhang T, Cheng Z, Li J, Yan Y. Comparative proteome analysis of embryo and endosperm reveals central differential expression proteins involved in wheat seed germination. BMC Plant Biol. 15: 1–17 (2015)

2. FAO (Food and Agrigulture Organization of the United Nations), Food outlook. Available from: http://www.fao.org/3/a-I5003E.pdf. Accessed Sep. 20, 2016.

3. Park SH, Wilson JD, Seabourn BW. Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality. J. Cereal Sci. 49: 98–105 (2009)

4. Delcour JA, Hoseney RC. Principles of cereal science and technology. American Association of Cereal Chemists, St. Paul, MN, USA. p. 53 (2010)

5. Maningat C, Seib P, Bassi S, Woo K, Lasater G. Wheat starch: Production, properties, modification and uses. Starch: Chemistry and technology, 3rd ed. Elsevier Inc., New York City, NY, USA. pp. 441–510 (2009)

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