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Development of α-amylase and falling number in wheat and rye during ripening

By: Olered, RobertLanguage: English Publication details: Uppsala Almqvist & Wiksells Boktryckeri AB 1967Description: 106Subject(s): α AMYLASE FALLING NUMBER WHEAT TRITICUM RYE SECALEDDC classification: 633.1 Other classification: Qddda

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Item type	Current library	Call number	Status	Date due	Barcode
book	NordGen Library Växthusvägen 12 234 56 Alnarp Sverige Sweden	633.1 (Browse shelf (Opens below))	Not for loan (Referens)		4847

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Previous	633.1 Short communication Barley mutants with enhanced level of resistance to Swedish isolates of Bipolaris sorokiniana, casual agent of spot blotch	633.1 Nitrate assimilation in barley: effects of nitrogen limitation, ontogeny and genotype	633.1 Alternative End Uses of Barley. Proceedings of a workshop held at the Waite Agricultural Research Institute, Sep. 21st-22nd, 1988.	633.1 Development of α-amylase and falling number in wheat and rye during ripening	633.1 Irish maltsters´ conference selected papers 1952-1961	633.1 Cereal Crop Manual	633.1 Food Factors Affecting Metabolic Responses to Cereal Products	Next

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