Differences in the aleurone layer fate between hard and soft common wheats at grain milling

Cereal Chemistry

Volumn 82, Issue 2, 2005, Pages 138-143

  Greffeuille, V ^a,b   Abecassis, J ^a   Bar L'Helgouac'h, C ^b   Lullien Pellerin, V ^a  

^a CEMAGREF   (France)

^b ARVALIS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FRACTIONATION; GRAIN (AGRICULTURAL PRODUCT); TISSUE;

ALEURONE CELLS; ALEURONE LAYERS; ASH CONTENTS; ASH MEASUREMENT; KEYS PARAMETERS; MILLING PROCESS; PARAMETERS ESTIMATED; PHYTIC ACIDS; STARCHY ENDOSPERM; WHEAT FLOURS;

MILLING (MACHINING);

PARA COUMARIC ACID; PHYTIC ACID;

ALEURONE; ARTICLE; ASH; CELL WALL; CULTIVAR; ENDOSPERM; FLOUR; FOOD COMPOSITION; GRAIN HARDNESS; SEED KERNEL; WHEAT;

EID: 15544377793     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0138     Document Type: Article

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