Distribution of Food Components in Each Fraction of Wheat Grain.-Reference-Cited by-同舟云学术

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Distribution of Food Components in Each Fraction of Wheat Grain.

Published:2002 Issue:1 Volume:8 Page:10-13
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

ANDO Hitomi,SUGI Koji,WATANABE Katsumi,MORITA Naofumi,MITSUNAGA Toshio

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference9 articles.

1. Horwiz, W. (ed). (1970). Official method of analysis of the association of analytical chemists. 11 th ed. AOAC (Washington D.C.) pp. 12.

2. Comprehensive examination of protein distribution profile in wheat grain.

3. Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods and Food Products: Interlaboratory Study

4. Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat Cultivars

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1. Reducing nitrogen rate and increasing plant density benefit processing quality by modifying the spatial distribution of protein bodies and gluten proteins in endosperm of a soft wheat cultivar;Field Crops Research;2020-08

2. Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality;Food Science and Technology Research;2020

3. Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients;Foods;2018-05-07

4. Pasta color and viscoelasticity: Revisiting the role of particle size, ash, and protein content;Cereal Chemistry;2018-02-26

5. Nitrogen topdressing timing influences the spatial distribution patterns of protein components and quality traits of flours from different pearling fractions of wheat (Triticum aestivum L.) grains;Field Crops Research;2018-02

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