In some other species, such as coffee, the endosperm also does not develop.

Additionally, the seeds produced by both species have an endosperm.

The endosperm is also called the albumen of the seed.

In the fruit there is one seed with endosperm absent.

The remaining and largest portion of the seed is the endosperm.

Some plants, like the orchids, lack endosperm in their seeds.

Seeds of this species, like other orchids, lack an endosperm.

Seeds with thin skin and a very hard endosperm.

The endosperm of some species is responsible for seed dormancy.

Seeds are normally numerous with straight embryos and no endosperm.

This layer of cells is sometimes referred to as the peripheral endosperm.

Therefore, the nutritious part of the grain is the seed and its endosperm.

The mature seeds usually have little endosperm or none.

The seeds have no endosperm and a curved or folded embryo.

Durum has a yellow endosperm, which gives pasta its color.

The whole grain can be milled to leave just the endosperm for white flour.

Endosperm is a food reserve tissue inside the seeds of most flowering plants.

This cell created in the process of double fertilization develops into the endosperm.

Hence the early endosperm was probably diploid, same as another embryo.

The endosperm is initially in its nuclear phase suspended within the coconut water.

White flour is made from the endosperm only.

The starchy endosperm is white and makes up most or all of buckwheat flour.

Barley endosperm is the main source for beer production.

This food store is in the endosperm, and/or in the cotyledons.

This is in contrast to white, refined flours, which contain only the endosperm.