THE EFFECTS OF KERNEL SIZE IN PLUMP AND SHRUNKEN KERNELS, AND OF SPROUTING, ON KERNEL HARDNESS IN WHEAT

被引：9

作者：

POMERANZ, Y ^{[1
]}

AFEWORK, S ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT GRAIN SCI & IND,MANHATTAN,KS 66506

来源：

JOURNAL OF CEREAL SCIENCE | 1984年 / 2卷 / 02期

关键词：

D O I：

10.1016/S0733-5210(84)80024-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：119 / 126

页数：8

共 12 条

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[4]

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[5]

MILLER BS, 1982, CEREAL FOOD WORLD, V27, P61

[6] A METHOD TO DETERMINE HARDNESS AND WORK OF GRINDING WHEAT [J].

MILLER, BS ;

HUGHES, JW ;

AFEWORK, S ;

POMERANZ, Y .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1851-1854

[7] WHEAT HARDNESS - TIME REQUIRED TO GRIND WHEAT WITH THE BRABENDER AUTOMATIC MICRO HARDNESS TESTER [J].

MILLER, BS ;

AFEWORK, S ;

HUGHES, JW ;

POMERANZ, Y .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1863-&

[8]

MILLER BS, 1981, J FOOD SCI, V46, P1869

[9]

OBUCHOWSKI W, 1980, CEREAL CHEM, V57, P426

[10]

1976, 4611 AM ASS CER CHEM

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