The Relationship Between D Hordein and Malting Quality in Barley

The contribution of grain protein to the malting quality of barley ( Hordeum vulgareL.) was investigated by comparing the hordein composition and the malting quality in barley produced under a range of field conditions. Two malting cultivars, Schooner and Arapiles, and one feed cultivar, Galleon, we...

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Veröffentlicht in:	Journal of cereal science 1996, Vol.24 (1), p.47-53
Hauptverfasser:	Howard, K.A., Gayler, K.R., Eagles, H.A., Halloran, G.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	barley Biological and medical sciences Cereal and baking product industries environment Food industries Fundamental and applied biological sciences. Psychology hordein malting
Online-Zugang:	Volltext
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