CHAPTER 3: Development, Structure, and Mechanical Properties of the Wheat Grain-Reference-Cited by-同舟云学术

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CHAPTER 3: Development, Structure, and Mechanical Properties of the Wheat Grain

Published:2009-01 Issue: Volume: Page:51-95
ISSN:
Container-title:WHEAT: Chemistry and Technology
language:
Short-container-title:

Author:

Bechtel D. B.¹,Abecassis J.²,Shewry P. R.³,Evers A. D.⁴

Affiliation:

1. Bechtel Consulting, Manhattan, Kansas, U.S.A.

2. L'Institut National de la Recherche Agronomique—Unité Mixte de Recherche, Montpellier, France

3. Centre for Crop Genetic Improvement, Rothamsted Research, Harpenden, Hertfordshire, U.K.

4. Ascus Ltd., Markyate, Hertfordshire, U.K.

Publisher

AACC International, Inc.

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/9781891127557.003

Cited by 21 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. Time dependent changes in the compression behavior of single wheat kernels upon tempering;Journal of Food Measurement and Characterization;2024-05-31

2. Weight method for determination of soluble β-glucans in barley grain;Proceedings on applied botany, genetics and breeding;2024-01-10

3. Cell‐type proteomic and metabolomic resolution of early and late grain filling stages of wheat endosperm;Plant Biotechnology Journal;2023-12-04

4. Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods;Critical Reviews in Food Science and Nutrition;2023-05-19

5. Diet of Mesozoic toothed birds (Longipterygidae) inferred from quantitative analysis of extant avian diet proxies;BMC Biology;2022-05-12

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