Germination of Wheat Grains at Various Temperatures in Relation to the Activities of α-Amylase and Endoprotease
Germination percentages of wheat grains sampled at 3 grain-filling stages : yellow-ripe stage (water content 45-50%), dough-ripe stage (35-40%), and full-ripe stage (25-30%), and imbibed in water at 12°C and 20°C were examined in relation to the activities of α-amylase and endoprotease. Wheat variet...
| Main Authors: | , , |
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| Format: | Article |
| Jezik: | English |
| Izdano: |
Taylor & Francis Group
2002-01-01
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| Serija: | Plant Production Science |
| Teme: | |
| Online dostop: | http://dx.doi.org/10.1626/pps.5.110 |