Variation in Minnesota HRS wheats: Bran content

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 67-70

  Peterson, D ^a   Fulcher, R ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Ash; Bran; Flour; Milling extraction; Wheat

Indexed keywords

FRAXINUS; TRITICUM AESTIVUM;

EID: 0036186020     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11360.x     Document Type: Article

References (10)

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3. Fluorescence detection and measurement of ferulic acid in wheat milling fractions by microscopy and HPLC
4. Correlation of ash content of wheat and flour
5. Milling evaluation of hard red spring wheats. Part III. Relation of some physical characteristics of wheats to milling results
6. Estimation of milling efficiency: Prediction of flour refinement by the measurement of pericarp fluorescence
7. Relationship of flour aleurone fluorescence to flour refinement for some Canadian hard common wheat classes
8. Aleurone and pericarp fluorescence as estimators of mill stream refinement for various Canadian wheat classes
9. Beziehungen zwischen ganzkornaschegehalt, mehlaschegehalt, und mehlfarbe bei weizensorten