The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review paper by Khorshidi et al. discusses the capabilities and potential of low-field NMR and low-intensity ultra-sound as fast, accurate, and cost-effective, non-destructive screening tools for quality evaluation of wheat kernels or dough.
Cereal Foods World Spotlight on Dierdre Ortiz
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