Evaluation of fresh pasta-making properties of extra-strong common wheat (<i>Triticum aestivum</i> L.)-Reference-Cited by-同舟云学术

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Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)

Published:2012 Issue:4 Volume:62 Page:340-347
ISSN:1344-7610
Container-title:Breeding Science
language:en
Short-container-title:Breed. Sci.

Author:

Ito Miwako¹,Maruyama-Funatsuki Wakako²,Ikeda Tatsuya M.²,Nishio Zenta¹,Nagasawa Koichi¹,Tabiki Tadashi¹,Yamauchi Hiroaki³

Affiliation:

1. NARO Hokkaido Agricultural Research Center, Memuro Research Station

2. NARO Western Region Agricultural Research Center

3. Obihiro University of Agriculture and Veterinary Medicine

Publisher

Japanese Society of Breeding

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/jsbbs/62/4/62_340/_pdf

Cited by 5 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. Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates;Journal of Culinary Science & Technology;2021-03-15

2. Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder;Food Science and Technology Research;2016

3. Nutritional and Quality Traits of Pasta Made from SSIIa Null High-Amylose Durum Wheat;Cereal Chemistry Journal;2015-07

4. Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles;Breeding Science;2015

5. Properties of Calcium-fortified Potato Starch Prepared by Immersion in Natural Mineral Water and Its Food Application;Journal of Applied Glycoscience;2015

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