Development of a method for evaluating the flour color by determining the color of cross-section of endosperm from a grain of wheat.
Author:
Affiliation:
1. Tohoku National Agricultural Experiment Station
Publisher
Japanese Society of Breeding
Subject
Geology,Ocean Engineering,Water Science and Technology
Link
http://www.jstage.jst.go.jp/article/jsbbr1999/1/3/1_3_149/_pdf
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. “Nanbukirari”, a new wheat cultivar suitable for the cold regions in Japan has resistance to wheat yellow mosaic virus and an excellent yellow noodle color;Breeding Research;2024-06-01
2. The Relation of Flour Color Degradation with the State of Bran Coat Alteration by Rainfall during the Ripening Period in Common Wheat (Triticum aestivum L.);Japanese Journal of Crop Science;2010
3. Varietal Difference in the Deterioration of Flour Quality by Rainfall during Ripening Period in Wheat;Japanese Journal of Crop Science;2004
4. Evaluation of Color Characteristics of Cross-Sectioned Wheat Kernels;Food Science and Technology Research;2003
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