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Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing
BACKGROUND: Wheat is the major food grain consumed in temperate countries. Most wheat is consumed after milling to produce white flour, which corresponds to the endosperm storage tissue of the grain. Because the starchy endosperm accounts for about 80% of the grain dry weight, the miller aims to ach...
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| 出版年: | Trends Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier Trends Journals
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6267945/ https://ncbi.nlm.nih.gov/pubmed/30532347 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.tifs.2018.09.027 |
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