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This article in AJ

  1. Vol. 49 No. 9, p. 509-513
     
    Received: Mar 11, 1957
    Published: Sept, 1957


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doi:10.2134/agronj1957.00021962004900090013x

Development of the Hard Red Winter Wheat Kernel in Relation to Yield, Test Weight, Kernel Weight, Moisture Content and Milling and Baking Quality1

  1. Gene E. Scott,
  2. E. G. Heyne and
  3. K. F. Finney22

Synopsis

Synopsis

Maximum yield, test weight, and kernel weight of hard red winter wheat occurred when the moisture content of the grain was about 40%. Immature seed germinated rapidly but mature seed gave better seedling vigor and storage life. The maximum protein quality was reached at about the same time as maximum yield and test weight.

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