Functional and Nutritional Characteristics of Soft Wheat Grown in No-Till and Conventional Cropping Systems-Reference-Cited by-同舟云学术

Functional and Nutritional Characteristics of Soft Wheat Grown in No-Till and Conventional Cropping Systems

Published:2015-05 Issue:3 Volume:92 Page:332-338
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Park Eun Young¹,Baik Byung-Kee²,Machado Stephen³,Gollany Hero T.⁴,Fuerst E. Patrick⁵

Affiliation:

1. School of Food Science, Washington State University, Pullman, WA 99164-6420, U.S.A.

2. U.S. Department of Agriculture, Agricultural Research Service-CSWQRU, Wooster, OH 44691, U.S.A.

3. Columbia Basin Agricultural Research Center, Oregon State University, Pendleton, OR 97801, U.S.A.

4. U.S. Department of Agriculture, Agricultural Research Service-CPCRC, Adams, OR 97810, U.S.A.

5. Department of Crop and Soil Sciences Washington State University, Pullman, WA 99164-6420, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference59 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash—Basic method. Approved April 13, 1961. Method 10-52.02. Baking quality of cookie flour—Micro method. Approved October 15, 1997; revised and approved December 16, 2008. Method 10-90.01. Baking quality of cake flour. Approved October 8, 1976. Method 44-15.02. Moisture—Air-oven methods. Approved October 30, 1975. Method 46-30.01. Crude protein—Combustion method. Approved November 8, 1995. Method 55-10.01. Test weight per bushel. Approved April 13, 1961. Method 55-31.01. Single-kernel characterization system for wheat kernel texture. Approved September 16, 1998. Method 56-11.02. Solvent retention capacity profile. Proposed November 3, 1999; revised and approved June 3, 2009. Available online only. AACC International: St. Paul, MN.

2. Antioxidant Activity of Grains

3. Effect of Cultivar, Environment, and Their Interaction and Stability Analyses on Milling and Baking Quality of Soft Red Winter Wheat 1

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