Changes in milling properties during maturation of wheat kernel
1985
Kim, K.J. (Tongguk Univ., Seoul (Korea R.)) | Chang, H.G. (Rural Development Administration, Suwon (Korea R.). Rural Nutrition Inst.)
Development and maturation of wheat were studied with reference to the quality of grain and milling properties. 1000-kernel weight and test weight increased as the wheat matured and as the original moisture decreased. The time of maturity was estimated 40 days after heading. Moisture content of wheat grain had a correlation coefficient of -0.877** with 1000-kernel weight, of -0.761** with test weight, and of 0.915** with pearling index
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