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MANIPULATION OF HARD RED SPRING WHEAT FLOUR QUALITY BY FINE GRINDING AND AIR CLASSIFICATION.

机译：通过细磨和空气分类操作硬红春小麦粉质量。

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作者
DICK, JOEL WARREN.;
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作者单位

North Dakota State University.;

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授予单位 North Dakota State University.;
学科 Agriculture Food Science and Technology.
学位 Ph.D.
年度 1976
页码 152 p.
总页数 152
原文格式 PDF
正文语种 eng
中图分类农产品收获、加工及贮藏;
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专利

1. Comparative Bread Quality of White Flour and Whole Grain Flour for Hard Red Spring and Winter Wheat [J] . Bruckner??P. L., Carlson??G. R., Habernicht??D., Crop science . 2001,第6期

机译：硬红春麦和冬麦白面粉和全麦面粉的面包质量比较
2. Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30 [J] . JANE SNELLING, SAHAR MALEKMOHAMMADI, TERESA M. BERGHOLZ, Journal of food protection . 2020,第5期

机译：真空蒸汽处理的硬红春小麦对面粉品质和大肠杆菌O121和肠炎沙门氏菌PT 30还原的影响
3. Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat [J] . Tsogtbayar Baasandorj, Jae‐Bom Ohm, Senay Simsek Cereal Chemistry . 2020,第2期

机译：不同实验面包制作方法及其与粉红色春小麦面粉质量参数的关联的比较
4. Performance of hard red spring wheat varieties in stone milled flour and artisan bread baking [C] . J.A. FREAU REID, P. Ginas, K. Dessureault, Joint Meeting of the American Association of Cereal Chemists . 2004

机译：石头铣削面粉和工匠面包烘烤中硬红色小麦品种的表现
5. Solvent retention capacity and quality parameters of whole wheat flour from Hard Red Spring wheat. [D] . Lindgren, Amber Lee. 2016

机译：硬红春小麦全麦粉的溶剂保留能力和质量参数。
6. Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars [O] . Saqib Arif, Tahira Mohsin Ali, Qurat ul Afzal, 2014

机译：戊聚糖添加对八个硬白春小麦品种面粉糊化特性的影响
7. Analysis of Kernel Colour, Flour and Whole Wheat End-product Quality of Commercially Grown Canada Hard White Spring Wheat, Snowbird [O] . Jerry Suchy, Odean M. Lukow, Kathy Adams, 2012

机译：商业种植加拿大硬白春小麦，雪鸟的籽粒颜色，面粉和全麦最终产品质量分析

MANIPULATION OF HARD RED SPRING WHEAT FLOUR QUALITY BY FINE GRINDING AND AIR CLASSIFICATION.

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