Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality-Reference-Cited by-同舟云学术

Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality

Published:2019-08 Issue: Volume:93 Page:78-86
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zi Yan,Shen Hao,Dai Shuang,Ma Xiao,Ju Wei,Wang Canguo,Guo Jun,Liu Aifeng,Cheng Dungong,Li Haosheng,Liu Jianjun,Zhao Zhendong,Zhao Shijie,Song Jianmin

Funder

Natural Science Foundation of China

National Key R&D Program of China

Natural Science Foundation of Shandong Province

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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5. Effects of wheat starch granule size distribution on qualities of Chinese steamed bread and raw white noodles;Guo;Cereal Chemistry,2014

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