Influence of structural characteristics of aleurone layer on milling behavior of durum wheat (Triticum durum Desf.)

Cereal Chemistry

Volumn 80, Issue 1, 2003, Pages 62-67

  Peyron, S ^a   Mabille, F ^a   Devaux, M F ^a   Autran, J C ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EFFICIENCY; GRAIN (AGRICULTURAL PRODUCT); TISSUE;

ALEURONE LAYERS; CONDITION; DURUM WHEATS; IMAGE-ANALYSIS; STARCHY ENDOSPERM; STRUCTURAL CHARACTERISTICS; TISSUE THICKNESS; TRITICUM DURUMS; WHEAT CULTIVARS; WHEAT MILLING;

MILLING (MACHINING);

STARCH;

ALEURONE; ARTICLE; CEREAL; EMBEDDING; FLUORESCENCE MICROSCOPY; GRAIN; IMAGE ANALYSIS; NONHUMAN; PHYSICAL PARAMETERS; SAMPLING; STRUCTURE ANALYSIS; WEIGHT; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0037239188     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.1.62     Document Type: Article

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