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Abstract

 

This article in AJ

  1. Vol. 54 No. 3, p. 244-247
     
    Received: July 22, 1961


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doi:10.2134/agronj1962.00021962005400030018x

Chemical, Physical, and Baking Properties of Preripe Wheat Dried at Varying Temperatures1

  1. K. F. Finney,
  2. M. D. Shogren,
  3. R. C. Hoseney,
  4. L. C. Bolte and
  5. E. G. Heyne2

Synopsis

Synopsis

Loaf volume, crumb grain, and mixing time of preripe hard red winter wheat were affected adversely when dried at temperatures over 160° F., depending on amount of moisture in the grain.

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