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Varietal differences in the development of diastatic activity during the germination of barley



Varietal differences in the development of diastatic activity during the germination of barley



Zbornik Biotehniske Fakultete Univerze v Ljubljani, Kmetijstvo 20: 33-40



In an assessment of the malting quality of four varieties, based on the rapidity of development of amylolytic activity during germination, Bido was outstanding, maintaining Windisch-Kolbach values above 600 deg WK from the seventh to the 13th day.

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Accession: 000260368

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