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《Cereal & Food Industry》 2009-04
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Significance and challenges of development of wholegrain foods in China

Tan Bin,Tan Hongzhuo,Liu Ming,Tian Xiaohong,Li Aike,Lin JiayongAcademy of State Administration of Grain(Beijing 100037)  
With the advance of consumption of animal foods and fats while a reduction in cereals foods,we are facing a severe society problem that an increasing risk of a range of noncommunicable chronic diseases,such as cardiovascular diseases,type 2 diabetes and intestines and stomach cancers.The development instance of wholegrain foods in developed countries,the significance,challenges and barriers to the development of wholegrain foods in China and the consumption characteristics of grain in China are reviewed and discussed.
【Fund】: 科技部“十一五”国家科技支撑计划重点项目课题资助(课题编号:2006BAD02B01)
【CateGory Index】: R151
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10 Wang Liping1,Wu Feiming2,Tian Xiaohong1,Liu ming1,Liu Yanxiang1,Tan Bin1,* 1.Academy of State Administration of Grain(Beijing 100037) 2.China Rural Technology Development Center(Beijing 100045);Research progress on whole wheat flour at home and abroad[J];Cereal & Food Industry;2013-04
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