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Influence of the degree of nonvitreousness on durum wheat semolina characteristics

Influence of the degree of nonvitreousness on durum wheat semolina characteristics

S and Ta and Nu. Rivista di Scienza E Tecnologia Degli Alimenti E di Nutrizione Umana 5(1): 27-30

The presence of nonvitreous kernels in durum wheat adversely influences milling yield, protein content and pasta manufacturing quality of semolina. From the results obtained, we can infer that the proportion of these negative effects is related to the degree of nonvitreousness exhibited by the kernels. Consequently, to define nonvitreousness and to establish proper methods for its determination, we have to take into consideration not only the percent of nonvitreous kernels but also the degree of nonvitreousness exhibited.

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Accession: 040436672

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PMID: 1243933

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