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The biochemical basis and implications of grain strength in sorghum and maize.

Chandrashekar, A. and Mazhar, H. (1999) The biochemical basis and implications of grain strength in sorghum and maize. Journal of Cereal Science, 30 (3). 193-207, 134 ref..

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Abstract

The biochemical basis of hardness and grain strength in sorghum and corn (maize), and implications for seed and grain properties are reviewed. Individual aspects discussed include: measurement of grain strength; flour particle size and end uses; grain hardness and resistance to pests and pathogens attack; and biochemical and morphological basis of hardness in corn and sorghum (including the protein matrix and protein bodies, origin of the protein matrix, prolamins and grain strength, location of different prolamins, mutations affecting prolamin synthesis and grain strength, grain strength and cell wall, and grain strength and starch gelatinization).

Item Type: Article
Uncontrolled Keywords: strength, prolamins, protein body, endoplasmic reticulum, cell wall
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 21 Cereals
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2012 10:44
Last Modified: 05 Oct 2018 05:36
URI: http://ir.cftri.com/id/eprint/7720

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