Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar-Reference-Cited by-同舟云学术

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Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar

Published:2022-12-21 Issue:1 Volume:100 Page:183-195
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Liu Hongfei¹,Zhang Yingquan¹,Don Clyde²,Zhang Bo¹^ORCID

Affiliation:

1. Key Laboratory of Agricultural Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences Beijing China

2. Consultancy Food Physical Lab AX Malden The Netherlands

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10635

Reference34 articles.

1. AACC International. (2002).Approved methods of analysis (11th Ed.). (Method 56‐61A).

2. Note on sodium dodecyl sulfate test of breadmaking quality; comparison with Pelshenke and Zeleny test;Axford D.;Cereal Chemistry,1979

3. Postharvest and postmilling changes in wheat grain and flour quality characteristics

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