Lipids in Japanese Noodle Flours-Reference-Cited by-同舟云学术

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Lipids in Japanese Noodle Flours

Published:1998-11 Issue:6 Volume:75 Page:826-829
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Jun W. J.¹,Chung O. K.¹²,Seib P. A.¹³

Affiliation:

1. Graduate research assistant and professors, respectively. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.

2. Supervisory research chemist, USDA/ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502.

3. Corresponding author.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. The distribution of acyl lipids in the germ, aleurone, starch and non-starch endosperm of four wheat varieties

2. Characteristics of Noodle Flours from Japan

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. Effects of Cultivar and Nitrogen Nutrition on the Lipid Composition of Wheat Flour;Journal of Agricultural and Food Chemistry;2017-06-26

2. Evaluation of White Salted Noodles Enriched with Oat Flour;Cereal Chemistry Journal;2012-03

3. Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid;Food Chemistry;2005-03

4. Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour;Cereal Chemistry Journal;2003-07

5. Asian noodle processing;Cereals Processing Technology;2001

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