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Classified by OpenAIRE intomesheuropmc: food and beverages
The change in the content of nitrogenous substances in the process of malting grain of the two varieties of spring wheat (Triticum aestivum L.), grown in the Primorye Territory and containing differing levels of proteins in the grain was evaluated. It is shown that higher protein wheat transferred more nitrogen materials to the roots and shoots and this results to significant loss of nitrogen compounds in the endosperm and germ. Increase of germination term decreases the weight of grain due to loss of breath, which in turn increases the concentration of crude protein in the grain.
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