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The influence of variety and late N application on the thiamine (vitamin B1) content of the wheat grain and of different flour types and secondary milling products



The influence of variety and late N application on the thiamine (vitamin B1) content of the wheat grain and of different flour types and secondary milling products



Zeitschrift fur Acker und Pflanzenbau 135(1): 1-18



In a study of eight winter-wheat and six spring-wheat varieties, thiamine content in the grain was higher in the spring varieties (0.451-0.602 mg/100 g) than in the winter varieties (0.331-0.458 mg/100 g). The grain yields were similar in the two groups, but spring wheats had a higher crude-protein content and a lower 1000-grain weight. Additional late N applications increased the thiamine content of the grain in four varieties of each group.

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