Field experiments out to study the differences spike differentiation and morphogenesis among triticale, secale and triticum.

本文采用大田试验研究了小黑麦 、 黑麦与普通小麦幼穗分化及形态建成的差异.

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Quantity and quality of wheat protein are the two major factors affecting baking - quality of flour.

普通小麦籽粒蛋白质的含量和质量是影响面包烘烤品质的决定性因素.

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