Differences in the Aleurone Layer Fate Between Hard and Soft Common Wheats at Grain Milling-Reference-Cited by-同舟云学术

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Differences in the Aleurone Layer Fate Between Hard and Soft Common Wheats at Grain Milling

Published:2005-03 Issue:2 Volume:82 Page:138-143
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Greffeuille V.¹²,Abecassis J.¹,L'Helgouac'h C. Bar²,Lullien-Pellerin V.¹³

Affiliation:

1. UMR Ingénierie des Agropolymères et Technologies Emergentes, INRA, 2 Place Viala, 34060 Montpellier Cedex 01.

2. ARVALIS, Institut du Végétal, 16 rue Nicolas Fortin, 75013 Paris.

3. Corresponding author. Fax: 33 (0) 4 67 52 20 94. E-mail: lullien@ensam.inra.fr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference27 articles.

1. Wheat bran tissue fractionation using biochemical markers

2. Chemistry and Organization of Aleurone Cell Wall Components From Wheat and Barley

3. Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics

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