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Increasing the Quality of Durum Wheat Grain on the Basis of Isolation from it Cerips with a “Black Germâ€

Author

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  • Roman Khazhsetovich Kandrokov

    (Candidate of technical sciences, associate professor FGBOU VO “Russian Biotechnological University†, Russia)

Abstract

In recent years, there has been a tendency for a sharp deterioration in the quality of durum wheat grains supplied to flour mills. The decrease in the quality of grain is associated with a high content in hard wheat of soft white grain (up to 8-10%) and caryopses with the “black germ†disease (up to 5-8%).

Suggested Citation

  • Roman Khazhsetovich Kandrokov, 2023. "Increasing the Quality of Durum Wheat Grain on the Basis of Isolation from it Cerips with a “Black Germâ€," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 52(2), pages 43619-43621, August.
    • Handle: RePEc:abf:journl:v:52:y:2023:i:2:p:43619-43621
    DOI: 10.26717/BJSTR.2023.52.008234
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