Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars-Reference-Cited by-同舟云学术

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Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars

Published:2015-10-31 Issue:5 Volume:31 Page:551-556
ISSN:2287-1780
Container-title:Korean journal of food and cookery science
language:en
Short-container-title:Korean journal of food and cookery science

Author:

Choi Yong-Seok,Lee Jae-Kang,Choi Yong-Hyun,Kim Young-Hwan,Gang Cheon-Sik,Shin Malsik

Funder

Rural Development Administration

Publisher

Korean Society of Food and Cookery Science

Subject

Aerospace Engineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201533678768267.pdf

Cited by 7 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. Analysis of Wheat Virome in Korea Using Illumina and Oxford Nanopore Sequencing Platforms;Plants;2023-06-19

2. Physicochemical Properties of Various Wheat Flours by Sowing Time;Journal of the Korean Society of Food Science and Nutrition;2022-08-31

3. Optimization of a wheat small red bean double cropping system in South Korea;Scientific Reports;2022-08-03

4. Quality Characteristics of Bread Made from Domestic Early Maturity and High Yield Wheat Cultivars;Journal of the Korean Society of Food Science and Nutrition;2021-12-31

5. A Wheat Cultivar ‘Baekkang’ with Good Bread Quality, White Grain Wheat, Large Kernel and Moderate Resistance to Fusarium Head Blight;Korean Journal of Breeding Science;2021-06-01

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