Author:
Fu Bin Xiao,Wang Kun,Dupuis Brigitte,Taylor Dale,Nam Shin
Funder
Arista Cereal Technologies
Subject
Biochemistry,Food Science
Reference27 articles.
1. AACC International. Approved Methods of Analysis. eleventh ed.. Methods 38-12.02 and 66-20.01, AACC International, St. Paul, MN.
2. Effects of kernel vitreousness and protein level on protein molecular weight distribution, milling quality, and breadmaking quality in hard red spring wheat;Baasandorj;Cereal Chem.,2016
3. Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality;D'Egidio;Cereal Chem.,1990
4. Influence of protein content on spaghetti cooking quality;Del Nobile;J. Cereal Sci.,2005
5. Influence of protein content on some durum wheat quality parameters;Dexter;Can. J. Plant Sci.,1977
Cited by
13 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