Olered, Robert <br/><br/>
Development of α-amylase and falling number in wheat and rye during ripening 

 - Uppsala  Almqvist & Wiksells Boktryckeri AB  1967 
 - 106 
<br/><br/><label>Subjects--Index Terms: </label>α AMYLASE FALLING NUMBER WHEAT TRITICUM RYE SECALE 
<br/><br/><label>Dewey Class. No.: </label>633.1