Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

Article English OPEN
Shuang-Qi Tian; Yong-Heng Li; Zhi-Cheng Chen; Yong-Feng Qiao;
(2017)

With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%–13.0% higher compared to ... View more
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