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Journal of Food Quality
Volume 2017, Article ID 8097893, 7 pages
https://doi.org/10.1155/2017/8097893
Research Article

Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

Correspondence should be addressed to Zhi-Cheng Chen; moc.361@8591_nehc

Received 24 March 2017; Revised 18 May 2017; Accepted 6 July 2017; Published 28 September 2017

Academic Editor: George A. Cavender

Copyright © 2017 Shuang-Qi Tian et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Shuang-Qi Tian, Yong-Heng Li, Zhi-Cheng Chen, and Yong-Feng Qiao, “Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters,” Journal of Food Quality, vol. 2017, Article ID 8097893, 7 pages, 2017. https://doi.org/10.1155/2017/8097893.