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Determination of protein and moisture in hard red spring wheat by near-infrared reflectance spectroscopy. Influence of degrading factors, dockage, and wheat variety


Determination of protein and moisture in hard red spring wheat by near-infrared reflectance spectroscopy. Influence of degrading factors, dockage, and wheat variety



Cereals Food World 26(3): 124-126



Samples of damaged grains from larger samples of wheat which had been degraded due to damage caused by frost, mildew, weather bleaching, immaturity, sprouting, fungal disease or non vitreous embryos were added to samples of grade No.1 wheat ranging in CP content from 11 to 16%. Seed m.c. and CP content were determined using near infrared reflectance spectroscopy (NIRS) or by the standard oven method and Kjeldahl procedure.

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