Vitality of rye grain of different ripeness degree and its correlation with protein quality
1987
Longin, A. | Rejowski, A. (Akademia Rolniczo-Techniczna, Olsztyn (Poland))
A study on the viability of rye grain as related to the protein composition of the grain revealed that the viability was at its highest at the wax-ripe stage and was dependent on the total amount of proteins present in the grain and on the stability of the albumin fraction in particular
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