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Updated: Jan 13, 2026

A Simple Dry Sectioning Method for Obtaining Whole-Seed-Sized Resin Section and Its Applications
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在小麦发芽期间发生的桥梁小麦核微观结构和面粉形学

Isanka Gimhani1, Bin Xao Fu2,3, Jitendra Paliwal1,4

  • 1Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, Canada.

Journal of the science of food and agriculture
|January 8, 2026
PubMed
概括

延长小麦发芽显著改变了核结构,增加了α-氨酶活性,影响了面粉的特性. 外层厚度是影响这些小麦面粉形学变化的关键因素.

关键词:
在X射线微型计算机断层扫描中.下降的数字下降的数字.多孔性 多孔性粘度 粘度 粘度 粘度 粘度

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Seed structures are composed of a protective seed coat surrounding a plant embryo, and a food store for the developing embryo. The embryo contains the precursor tissues for leaves, stem, and roots. The endosperm and cotyledons—seed leaves—act as the food reserves for the growing embryo.
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