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Journals and Conferences
The characteristics of formation of the quantitative and qualitative composition of protein in grain of spring barley varieties differing in provenance and character of use under the effect of markedly contrasting natural and climatic conditions during the years of investigation are presented.
Quantitative and qualitative protein composition peculiarities and amino-acid content variability in spring barley grains of different usage (for malting, feeding, and cereal consumption) depending upon the barley varietal characteristics and weather features are studied.