Protein and hordein content in barley seeds as affected by nitrogen level and their relationship to beta-amylase activity
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference35 articles.
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4. The production and characterisation of Hor3 null lines of barley provides new information on the relationship of D hordein to malting performance;Brennan;Journal of Cereal Science,1998
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