Претраживање
Приказ резултата 1-4 од 4
Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize
(Faculty Food Technology Biotechnology, Zagreb, 2010)
The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. ...
Short communication. Effects of the duration of after-ripening period on seed germinations and seedling size in three fescue species
(Spanish Natl Inst Agricultural & Food Research & Technolo, Madrid, 2010)
After-ripening is a complex enzymatic and biochemical process resulting in the breakage of non-deep physiological dormancy. The experiment was set up to identify the minimum duration of storage after harvest for completion ...
Desiccation, postharvest maturity and seed aging of tall oat-grass
(Empresa Brasil Pesq Agropec, Brasilia Df, 2010)
The objectives of this work were to determine whether and at which seed physiological maturity stage the diquat desiccant affects the tall oat-grass (Arrhenatherum elatius) seed quality and yield, as well as the proper ...
Morphogenetic responses of embryo culture of wheat related to environment culture conditions of the explant donor plant
(Univ Sao Paolo, Cerquera Cesar, 2010)
Availability of immature embryos as explants to establish wheat (Triticum aestivum L.) by tissue culture can be limited by climatic factors and the lack of high quality embryos frequently hampers experimentation. This study ...