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Phytic Acid Contents of Wheat Flours from Different Mill Streams

WU Peng ZHAO Tao TIAN Ji-chun

中国农业科学（英文版）2010，Vol.9Issue(11)：1684-1688,5.

中国农业科学（英文版）2010，Vol.9Issue(11)：1684-1688,5.DOI:10.1016/S1671-2927(09)60266-2

Phytic Acid Contents of Wheat Flours from Different Mill Streams

WU Peng ¹ZHAO Tao ²TIAN Ji-chun³

作者信息

1. State Key Laboratory of Crop Biology,Shandong Agricultural University,Tai'an 271018,P.R.China
2. College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,P.R.China
3. College of Horticulture Science and Engineering,Shandong Agricultural University,Tai'an 271018,P.R.China
折叠

摘要

关键词

phytic acid/wheat/mill streams/bran/flour

Key words

phytic acid/wheat/mill streams/bran/flour

引用本文复制引用

WU Peng,ZHAO Tao,TIAN Ji-chun..Phytic Acid Contents of Wheat Flours from Different Mill Streams[J].中国农业科学（英文版）,2010,9(11):1684-1688,5.

基金项目

We thank Dr Walker C E(Kansas State University) for his helpful comments and critical reading of the manuscript.The financial support was provided by the National Basic Research Program of China(973 Program,2009CB118301),the National Natural Science Foundation of China,and National High-Tech R&D Program of China(863 Program,2006AA10Z1E9). （Kansas State University）

中国农业科学（英文版）

OACSCD

ISSN：2095-3119

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