The conditioning of wheat. The influence of varying levels of water addition to UK wheats on flour extraction rate, moisture and colour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

The conditioning of wheat. The influence of varying levels of water addition to UK wheats on flour extraction rate, moisture and colour

Published:1982-07 Issue:7 Volume:33 Page:645-654
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hook Simon C. W.,Bone Geoffrey T.,Fearn Thomas

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference15 articles.

1. Conditioning studies on Australian wheat. III. The role of the rate of water penetration into the wheat grain

Cited by 12 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. Unit operations in wheat processing;Unit Operations in Food Grain Processing;2024

2. Application of response surface methodology for optimization of wheat flour milling process;Cereal Chemistry;2021-08-22

3. The Effects of Two-Step Tempering Treatment on the Physical, Chemical and Technological Properties of Flour in Bread Wheats (Triticum aestivum L.);Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi;2021-04-29

4. Wheat Milling and Flour Quality Analysis for Noodles in Japan;Asian Noodles;2010-08-31

5. Effect of Tempering Conditions on Milling Performance and Flour Functionality;Cereal Chemistry Journal;2009-01

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