Degerming
Degerming is a cereal processing method that specifically involves the mechanical removal of the germ from whole grains during milling, distinguishing it from other dry fractionation techniques by targeting the nutrient-rich embryonic tissue to modify flour composition and functionality.
6
Publications
159
Citations
13
Authors
6
Institutions
Publications per year
2017–2026
1
Variants
Grain Degermination
Parents
6
Control of plaque by chemical agents
J Ainamo · Journal Of Clinical Periodontology · 1977 · 62 citations
Single‐Stage Short‐Duration Tempering of Corn for Dry‐Milling
Suhas K. Mehra, S. R. Eckhoff · Cereal Chemistry · 1997 · 14 citations
Agriculture, Agronomy, Crop Sciences +13
1–5 of 6
13
2
h-index
1
h-index
1
h-index
1
h-index
1
h-index
1–5 of 13
6

University of Helsinki
Helsinki, Finland
2 h-index
5 publications
150 citations
Institut de Technologie Alimentaire
Dakar, Senegal
1 h-index
1 publications
15 citations

Urbana University
Urbana, United States
1 h-index
2 publications
28 citations
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
Paris, France
1 h-index
2 publications
30 citations

University of Turin
Turin, Italy
1 h-index
3 publications
105 citations
Sécurité et Qualité des Produits d'Origine Végétale
Avignon, France
1 h-index
2 publications
30 citations
1–6 of 6
1 publications · 22 citations
1
h-index
1 publications · 11 citations
1
h-index
1 publications · 35 citations
1
h-index
1 publications · 62 citations
1
h-index
1 publications · 15 citations
1
h-index
1–5