Cereal Chem 63:513-515   |  VIEW ARTICLE
NOTE: Wheat Sections---Their Preparation and Characterization.

Y. Pomeranz, F. S. Lai, and R. Rousser. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

A rotary cutter was developed to prepare 0.057-in. cross sections of wheat. The sections were suitable for examination under low magnification, scanning electron microscopy, crushing for determination of hardness, and variety identification on the basis of electrophoretic patterns of gliadins. The germ-end part obtained during the preparation of the cross section was viable.