Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing
- Submitting institution
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Teesside University
- Unit of assessment
- 12 - Engineering
- Output identifier
- 5853291
- Type
- D - Journal article
- DOI
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10.1016/j.tifs.2018.09.027
- Title of journal
- Trends in Food Science & Technology
- Article number
- -
- First page
- 1
- Volume
- 82
- Issue
- -
- ISSN
- 0924-2244
- Open access status
- Compliant
- Month of publication
- -
- Year of publication
- 2018
- URL
-
-
- Supplementary information
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-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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5
- Research group(s)
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-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- This paper combines a series of works (Tosi et al. (2011), He et al. (2013), Xue et al. (2014), and González-Thuillier et al. (2015)) based on a novel milling method developed by He. These works have supported studies in Botany (Savill et al., 2018), Biotechnology (Cao et al., 2020), Agricultural Science (Shi et al., 2019), and Food Science (Zhou et al., 2018). They provide information on nutrient distribution within cereal grains to inform best practice including breeding, farming, and food processing, with subsequent impacts for public health.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -