Abstract
The research was carried out in Russian State Agrarian University – Moscow Timiryazev Agricultural Academy in 2017–2019. The research was aimed at comparing the formation dynamics of physical, biochemical, and technological characteristics of winter triticale (×Triticosecale Wittm.) grain as compared with wheat (Triticum aestivum L.), and rye (Secale cereale L.). Sampling was carried out at the milky, soft dough, middle dough and hard dough maturation stages, as well as after over-maturation in the field.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
