1AmadoR,Arrigon E. Nutritive and functional properties of wheat germ [ J ]. International Food Ingredients, 1992(4) :30 - 34.
2Cakmakli V, Kose E, Kemahlioglu K, Effects of addiction of made and stabilized wheat germ together with a mixture of improvers on dough and bread characteristics [J]. Gida, 1995, 4:243-248.
3Quanhong Li, Caili Fu. Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein [J]. Food Chemistry, 2005, 92(4): 701-706.
