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Factors Causing -Amylase Activation and Low Falling Number in Winter Wheat Variety Kitanokaori
Amylograph viscosity α-Amylase activity Falling number Pre-harvest sprouting
2009/7/7
Amylograph viscosity, an important index of wheat quality, is sometimes lowered by high α-amylase activity in grain caused by pre-harvest sprouting. In a new winter wheat variety, Kitanokaori, the pe...