Cereal Chem. 79(3):418–422 The percentage of dark hard vitreous (DHV) kernels in hard red spring wheat is an important grading factor that is associated with protein content, kernel hardness, milling properties, and baking quality. The current visual method of determining DHV and non-DHV (NDHV) wheat kernels is time-consuming, tedious, and subject to large errors. The objective of this research...
