Effect of kernel size and mill type on protein, milling yield, and baking quality of hard red spring wheat

Cereal Chemistry

Volumn 92, Issue 1, 2015, Pages 81-87

  Baasandorj, Tsogtbayar ^a   Ohm, Jae Bom ^a   Manthey, Frank ^a   Simsek, Senay ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS;

COMPOSITE SAMPLES; END-USE QUALITIES; HIGH MOLECULAR WEIGHT; KERNEL SIZE; LABORATORY MILL; MILL TYPES; MOLECULAR-WEIGHT DISTRIBUTIONS; OPTIMISATIONS; ROLLER MILLS; SPRING WHEAT;

MILLING (MACHINING);

TRITICUM AESTIVUM;

EID: 84921628670     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-12-13-0259-R     Document Type: Article

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