农科机构知识库联盟

筛选

全部成果分类

资源类型

中文期刊(557348)
外文期刊(1)
会议论文(35908)
获奖成果(7190)
专利(42595)

期刊名称

cereal chemistry(1)

关键词

bran granule size; healthy food; triticum aestivum; whole grain flour(1)

作者

Zhang, Yan AND Gao, Fengmei AND He, Zhonghu AND Gao, Fengmei AND He, Zhonghu(0)

机构

caas, natl wheat improvement ctr, inst crop sci, beijing, peoples r china(1)
heilongjiang acad agr sci, crop breeding inst, harbin, heilongjiang, peoples r china(1)
int maize & wheat improvement ctr cimmyt, china off, beijing, peoples r china(1)

年份

2019(1)

科研产出

条件:

资源类型: 外文期刊

作者:Zhang, Yan(精确检索)

作者:Gao, Fengmei(精确检索)

作者:He, Zhonghu(精确检索)

作者:Gao, Fengmei(精确检索)

作者:He, Zhonghu(精确检索)

排序方式：

1Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

作者： Zhang, Yan; Gao, Fengmei; He, Zhonghu; Gao, Fengmei; He, Zhonghu; SCI

机构： CAAS, Natl Wheat Improvement Ctr, Inst Crop Sci, Beijing, Peoples R China; Heilongjiang Acad Agr Sci, Crop Breeding Inst, Harbin, Heilongjiang, Peoples R China; Int Maize & Wheat Improvement Ctr CIMMYT, China Off, Beijing, Peoples R China;

来源：CEREAL CHEMISTRY

关键词： bran granule size; healthy food; Triticum aestivum; whole grain flour

年份：2019