Effect of pre-sowing treatment with magnetic field on chemical and technological properties of wheat grain
2000
Pietruszewski, S. | Kornarzynski, K. (Akademia Rolnicza, Lublin (Poland). Katedra Fizyki)
Paper described the study on pre-sowing biostimulation of wheat grain with magnetic field and its influence on consequent technological and chemical features of yielded grain. Baking tests were carried out to determine dough output, oven losses, bread-stuff output and baking losses. Also the fatty acids, saturated and unsaturated, were tested. Applied pre-sowing magnetic treatment of wheat grain did not significantly affect the baking properties of flour nor the content of fatty acids in grain from subsequent yield
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