P had more important effects on corn qualities than K. Compared with CK, long-term N-applying only could improve the corn nutrition, but decrease the flourashcontent and starch viscosity.
The bran speck and ashcontent of 42 wheat flour samples from different milling system and 20 wheat flour samples milled by different types of experiment mills were tested.
Comparing with parent flour, protein content, moisture, ash, starch and damaged starch content in the coarse and fine had rather large variation, and rheologic behaviours of the fine were improved.