Buckwheat: Structure, composition, and utilization-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Buckwheat: Structure, composition, and utilization

Published:1983-01 Issue:3 Volume:19 Page:213-258
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Pomeranz Y.,Lorenz K.

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398309527376

Reference396 articles.

1. Aitken, J. R. 1973. “Buckwheat as a source of quality protein”. Agric. Can. Ottawa. Canadex, 118.80

Cited by 88 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. Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents;Journal of Cereal Science;2024-07

2. Effect of pseudocereals on gluten-free pasta: Rheological, microstructural, and cooking quality;Development of Gluten-Free Pasta;2024

3. Buckwheat: an underutilized crop with attractive sensory qualities and health benefits;Critical Reviews in Food Science and Nutrition;2023-08-28

4. Developing an NIRS Prediction Model for Oil, Protein, Amino Acids and Fatty Acids in Amaranth and Buckwheat;Agriculture;2023-02-16

5. Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP