Milling, Baking, and chemical properties of marquis and kanred wheat grown in Colorado and stores 14 to 22 years
Material type:
ArticleLanguage: English Publication details: 1945. Madison, WI (USA) : American Society of Agronomy,ISSN: - 0002-1962
- 1435-0645 (Online)
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | Reprints Collection | REP-497 (Browse shelf(Opens below)) | Available |
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The quality characteristics of various lots of Marquis and Kanred wheat varieties grown in Colorado and stored for different periods of years were reported in 1938 (3).3 Portions of these have been continued under storage and were sampled again in the spring of 1943 (after 14 to 22 years’ storage) for milling, baking, and germination tests. Thiamine assays on the wheat flour and the bread by the fungus method (I) also were made of the 1943 samples by Dr. K. C. Hammer of the U. S. Regional Plant, Soil, and Nutrition Laboratory, Agricultural Research Administration, Ithaca, N. Y., to whom the writers are indebted for the data reported in this paper.
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