Modeling the Three Phases of the Soaking Kinetics of Seeds-Reference-Cited by-同舟云学术

Modeling the Three Phases of the Soaking Kinetics of Seeds

Published:2018-01 Issue:1 Volume:110 Page:164-170
ISSN:0002-1962
Container-title:Agronomy Journal
language:en
Short-container-title:Agron.j.

Author:

Silva Anderson R.¹,Leão‐Araújo Érica F.¹,Rezende Brunna R.¹,Santos Wilhan V.¹,Santana Hygor A.¹,Silva Suéllen C.M.¹,Fernandes Nayara A.¹,Costa Divino S.¹,Mesquita Júlio C.P.²

Affiliation:

1. Instituto Federal Goiano Geraldo S. Nascimento Road, Km 2.5 CEP 75790‐000 Urutaí GO Brazil

2. Instituto Agronômico de Pernambuco Av. Gen. San Martin, 1371‐ Bongi CEP 50761‐000 Recife PE Brazil

Funder

Instituto Federal Goiano

Publisher

Wiley

Subject

Agronomy and Crop Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.2134/agronj2017.07.0373

Reference33 articles.

1. Modelling the water absorption characteristics of different maize (Zea mays L.) types during soaking;Agarry S.E.;J. Food Process Technol.,2014

2. Water absorption by Crotalaria spectabilis Roth seeds determined at different temperatures and water availability;Albuquerque M.C.F.;Rev. Bras. Sementes,2000

3. Comparison of vigour methods to evaluate tomato seeds;Barros D.I.;Rev. Bras. Sementes,2002

4. Physical properties of millet

5. Some physical properties of QP-38 variety pigeon pea

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