Spotlight on shanxi province china

Cereal Foods World

Volumn 43, Issue 4, 1998, Pages 189-192

  Lin, R ^a   Li, W ^b   Corke, H ^b  

^a Shanxi Academy of Agricultural Sciences   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0008089218     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Anonymous. Overview of the natural features of Shanxi Province. Pages 1-9, 11, 12 in: Natural Atlas of Shanxi Province. Editorial Commission for Shanxi Atlas, eds. Shanghai China Printing Company, Shanghai, China, 1984.
2. Lin, R. F. Shanxi cereal species. Pages 1-10 in: Resources and Nutrition of Shanxi Cereals. B. J. Lu, ed. Shanxi Economic Publications, Taiyuan, China, 1993.
3. Tan, X. L. Shanxi flour foods and flavor foods. Pages 30-35 in: Shanxi Traditional Foods. B. S. Zhang, ed. China Light Industry Publications, Beijing, China, 1993.
4. Lin, R. F. Buckwheat species and their nutritional composition. Pages 1-8 in: China Buckwheat. R. F. Lin, ed. Agricultural Publications, Beijing, China, 1994.
5. Long, J. N. Nutritional composition of bean species. Pages 1-15 in: Edible Bean Crops. J. N. Long, ed. Science Publications, Beijing, China, 1993.
6. Lu, C. J., Xu, J. S., Zhao, P., Ma, H. J., Tong, H. J., Jin, Y. Z., and Li, S. Q. Clinical application and therapeutic effect of composite tartary buckwheat flour on hy perglycemia and hyperlipidemia. Pages 458-464 in: Proc. 5th Int. Symp. Buckwheat. R. F. Lin, M. D. Zhou, Y. R. Tao, J. Y. Li, and Z. W. Zhang, eds. Agriculture Publishing House, Beijing, China, 1992.
7. Wang, J., Liu, Z. J., Fu, X. Q., and Run, M. R. A clinical observation on the hypoglycemic effect of Xinjiang buckwheat. Pages 465-467 in: Proc. 5th Int. Symp. Buckwheat. R. F. Lin, M. D. Zhou, Y. R. Tao, J. Y. Li, and Z. W. Zhang, eds. Agriculture Publishing House, Beijing, China, 1992.
8. Song, Z. P., and Zhou, Y. Z. Curative effect of tartary buckwheat flour on periodontitis and gum bleeding. Pages 468-469 in: Proc. 5th Int. Symp. Buckwheat. R. F. Lin, M. D. Zhou, Y. R. Tao, J. Y. Li, and Z. W. Zhang, eds. Agriculture Publishing House, Beijing, China, 1992.
9. Hu, X. L., Xie, Z. Y., Na, Y., Li, J. L., and Fu, X. Q. Outline of investigation on the leaf of F. tataricum by means of traditional Chinese medicine and Western modern medicine. Pages 470-476 in: Proc. 5th Int. Symp. Buckwheat. R. F. Lin, M. D. Zhou, Y. R. Tao, J. Y. Li, and Z. W. Zhang, eds. Agriculture Publishing House, Beijing, China, 1992.
10. Lin, R. F. Development of minor crop foods to serve a large market. J. Shanxi Food Ind. 1:4-9, 1995.
11. He, L. L. The processing technique for dried noodles (vermicelli) made of tartary buckwheat. Pages 487-493 in: Proc. 5th Int. Symp. Buckwheat. R. F. Lin, M. D. Zhou, Y. R. Tao, J. Y. Li, and Z. W. Zhang, eds. Agriculture Publishing House, Beijing, China, 1992.
12. Zhao, G. D. Development of buckwheat noodles (vermicelli type). Pages 130-133 in: A Collection of Scientific Treatises on Buckwheat in China. Academic Journal Publications, Beijing, China, 1989.
13. Li, W. D., Lin, R. F., and Corke, H. Physicochemical properties of common and tartary buckwheat starch. Cereal Chem. 74:79-82, 1997.