Research Article

Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle making

  1. Pham Van Hung1,2,*,
  2. Tomoko Maeda3,
  3. Rie Tsumori1,
  4. Naofumi Morita1

Article first published online: 25 OCT 2007

DOI: 10.1002/jsfa.3018

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 15, pages 2823–2829, December 2007

Additional Information

How to Cite

Van Hung, P., Maeda, T., Tsumori, R. and Morita, N. (2007), Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle making. J. Sci. Food Agric., 87: 2823–2829. doi: 10.1002/jsfa.3018

Author Information

  1. 1

    Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan

  2. 2

    Department of Food and Post-harvest Technology, Hanoi University of Technology, No. 1, Dai Co Viet Street, Hanoi, Vietnam

  3. 3

    Department of Life and Health Sciences, Hyogo University of Teacher Education, 942-1, Shimokume, Yashiro, Hyogo 673-1494, Japan

*Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan

Publication History

  1. Issue published online: 9 NOV 2007
  2. Article first published online: 25 OCT 2007
  3. Manuscript Accepted: 1 MAY 2007
  4. Manuscript Revised: 27 APR 2007
  5. Manuscript Received: 9 JAN 2007

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