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The evolution of dry matter, soluble protein and sugar content during frost hardening in some barley and wheat varieties differing in hardening capacity

1988

Keteleer, A. | Vanmechelen, B. | Tobback, P. (Katholieke Univ. Leuven, Heverlee (Belgium). Lab. of Food Technology)

AGROVOC Keywords
barley carbohydrate content cebada contenido de carbohidratos contenido de materia seca contenido proteico dry matter content durcissement endurecimiento hardening orge protein content teneur en glucides trigo wheats
Bibliographic information
Volume 96 Issue 1 ISSN 0003-9799
Other Subjects
Ble; Teneur en proteines; Gel/ variete; Helada/ variedades; Frost/ varieties; Teneur en matiere seche
Language
English
1989-08-15
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