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Changes in the free sugar content of barley kernels during maturation

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Material type: Article

ArticlePublication details: 1973 In: Journal of the Institute of Brewing v. 79, no. 6, p. 471-477

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Article	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-10632 (Browse shelf(Opens below))	Available

Total holds: 0

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Previous	REP-1063 Variedades de trigo para zonas semi-cálidas (600-1500 m.s.n.m.) en Colombia	REP-10630 Barley-botany, production, harvesting, processing, utilization and economics	REP-10631 Modification of amino acid composition of higher plants by mutation and selection	REP-10632 Changes in the free sugar content of barley kernels during maturation	REP-10633 a-amylase from immature barley:	REP-10634 Some rheological properties of crude gluten mixed in the farinograph	REP-10635 Extraction of ninhydrin-developed spots from paper chromatograms and determination of amino acids	Next

English

Lucia Segura

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