8Amado R,Arrigoni E. Nutritive and functional properties of wheat germ [ J ]. International Food Ingredients, 1992 (4) : 30-34.
9Cakmakli V, Kose E, Effects of addition of wheat germ together withers on Gida, dough and bread Kemahlioglu crude andstabilized a mixture of improv- characteristics [ J ]. 1995,20 ( 4 ) : 243-248.
10Seib P A, Liang X, Guan F, et al. Comparison of Asian noodles from some hard white and hard red wheat flours[ J]. Cereal Chem, 2000,77 ( 6 ) : 816-822.
