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Kernel dimensions, weight, protein content and milling yield of grain from portions of the wheat spike

Kernel dimensions, weight, protein content and milling yield of grain from portions of the wheat spike

Crop Sci, 9: 3, 329-30. Bibl. 8

Grain from spikes of wheat Sturdy, which had set seed in about 60% of central florets, was classified into 4 categories according to its position in the spike (top, middle and bottom thirds and central florets). Central floret grains were removed by hand and the spike was broken into 3 approximately equal sections. Grains from the central florets were significantly shorter, narrower and weighed less per 1000 grains than grain from the other 3 categories.

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Accession: 014541221

Download citation: RISBibTeXText

DOI: 10.2135/cropsci1969.0011183x000900030023x

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