Cereal Chern. 61(5): 423-427 Whole wheat and flour were fermented to make alcohol. The residue, after alcohol was distilled, was fractionated into distillers' grains, centrifuged solids, and distillers' solubles. Distillers' grains and centrifuged solids had protein contents of 29 and 57%, respectively, and accounted for Fermentation of cereal grains to make alcohol produces a protein-rich mate...

Composite flour was produced from whole-wheat (WWF) and whole-watermelon seeds (WWMSF) its potential in producing cookies investigated. Five samples were at WWF: WWMSF ratios of 100:00; 90:10; 80:20; 70:30 60:40. The proximate functional properties the composite flours sensory these blends evaluated using standard methods. analysis results show that moisture, ash, fibre, protein, fat increased ...

A simple, nondestructive PCR-based screening method has been developed for identifying putative transgenic soft white winter wheat (Triticum aestivum L.) carrying the coat protein gene of wheat streak mosaic virus. Removal of the endosperm end of individual seed provided sufficient material for DNA extraction and PCR. DNA from seed is more free of the secondary, metabolites found in leaf tissue...

Two neural network algorithms trained by a physical vegetation model are used to retrieve soil moisture and vegetation variables of wheat canopies during the whole crop cycle. The first algorithm retrieves soil moisture using L band, two polarizations and multiangular radiometric data, for each single date of radiometric acquisition. The algorithm includes roughness and vegetation effects, but ...