1Effects of grain storage time and storage temperature on flour quality parameters of "5+10" wheat cultivar and "2+12" wheat cultivar

作者： Liu, Hongfei; Zhang, Yingquan; Zhang, Bo; Don, Clyde; Zhang, Bo; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agr Prod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China; Consultancy Food Phys Lab, Malden, Netherlands; Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing, Peoples R China;

来源：CEREAL CHEMISTRY

关键词： dough; GMP; storage temperature; storage time; wheat