Storage Conditions Affecting Increase in Falling Number of Soft Red Winter Wheat Grain-Reference-Cited by-同舟云学术

Storage Conditions Affecting Increase in Falling Number of Soft Red Winter Wheat Grain

Published:2016-05 Issue:3 Volume:93 Page:263-267
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ji Taehyun¹,Baik Byung-Kee¹

Affiliation:

1. USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-08-15-0167-R

Reference19 articles.

1. Baik, B. K., Donelson, T., and Ji, T. 2014. Influence of storage time of wheat flour and grain on reliability of end-use quality evaluation. (Abstr.) Cereal Foods World 59:A35.

2. Characteristics of Modern Triticale Quality: The Relationship Between Carbohydrate Properties, α-Amylase Activity, and Falling Number

3. Enzymes from rain-damaged and laboratory-germinated wheat I. Effects on product quality

4. Influence of temperature and r.h. during storage on wheat bread making quality

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