Author:
Zhou Qin,Li Xiangnan,Yang Jianting,Zhou Longjing,Cai Jian,Wang Xiao,Dai Tingbo,Cao Weixing,Jiang Dong
Funder
National Natural Science Foundation of China
National Natural Science Foundation for Distinguished Young Scientists
China Agriculture Research System
Jiangsu Collaborative Innovation Center
Ministry of Agriculture
Subject
Biochemistry,Food Science
Reference30 articles.
1. Approved Methods of the AACC;AACC,2000
2. Modeling of baking behavior of semi-sweet short dough biscuits;Baldino;Innovative Food Sci. Emerg. Technol.,2014
3. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition;Barron;J. Cereal Sci.,2007
4. Effect of gluten on pasting properties of wheat starch;Chen;Agric. Sci. China,2010
5. Inspection of Grain and Oils-Bread-baking Test of Wheat Flour-straight Dough Method;Chinese National Standard Management Committee, GB/T 14611,2008
Cited by
27 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