3Rizzello C G, NioneUi L, Coda R, et al. Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread[J]. Eur Food Res Technol, 2010, 230(4): 645-654.
4Engelsen M M, Hansen A. Tocopherol and tocotrienol content in commercial wheat mill streams[J]. Cereal Chemistry, 2009, 86(5): 499-502.
5Amardo R, Arrigoni E. Nutritive and functional properties of wheat germ[J]. Intemational Food Ingredients, 1992, 4: 30-34.
6Czemiejewski C P, Shank C W, Bechtel W G. The minerals of wheat flour and bread[J]. Cereal Chemistry, 1964, 41(2): 65-72.
7Laca A, Mousia Z, Diaz M, et al. Pandiella distribution of microbial contamination within cereal grains[J]. Journal of Food Engineering, 2006, 72(4): 332-338.
