Effects of Aging New Crop Wheat and Flour on Breadmaking Quality and Lipid Composition
Author:
Affiliation:
1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, U.S.A.
2. Corresponding author. 201 Shellenberger Hall, Kansas State University Manhattan, KS 66506, U.S.A. Tel: +1.785.532.5320; Fax: +1.785.532.7010;.
Publisher
Scientific Societies
Subject
Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-62-1-0004
Cited by 6 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. Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation;Foods;2024-08-14
2. Effect of Spraying Iron, Zinc and Copper Nanoparticles on the Yield and Quality of Grain for Two Cultivars of Bread Wheat;IOP Conference Series: Earth and Environmental Science;2024-07-01
3. Changes in bread making quality of wheat during postharvest maturations;International Agrophysics;2021-07-09
4. The Kernel Organs and Composition;Whole-Wheat Bread for Human Health;2020
5. Aggregation characteristics of protein during wheat flour maturation;Journal of the Science of Food and Agriculture;2018-08-13
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