Physicochemical Properties of Various Wheat Flours by Sowing Time-Reference-Cited by-同舟云学术

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Physicochemical Properties of Various Wheat Flours by Sowing Time

Published:2022-08-31 Issue:8 Volume:51 Page:805-810
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Son Jang Keun¹^ORCID,Sung Ho Jun¹,Lee Hye Won¹,Jo Yeon Jae¹,Kwak Ji Eun²,Kang Tae Su³,Lee Junsoo¹,Jeong Heon Sang¹^ORCID

Affiliation:

1. Depatment of Food Science & Biotechnology, Chungbuk National University

2. National Institute of Crop Science, Rural Development Administration

3. Department of Culinary and Baking, Chungbuk Provincial University

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-08-805.pdf

Reference35 articles.

1. AACC. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 2000. Method 38-10.

2. Anderson RA. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 1982. 59:265-269.

3. AOAC. Official methods of analysis. 18th ed. Association of Officiating Analytical Chemists, Gaithersburg, MD, USA. 2005. p 112-113.

4. Chae DJ. The role and usage of bread ingredients－flour. Monthly Bakery. 2001. 12:177-179.

5. Chang HG, Lee YT. Wheat and wheat flour in human history. Korea Flour Mills Industrial Association, Seoul, Korea. 2012. p 110.

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