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Effect of pH on poppy seed 10S protein

✍ Scribed by SRINIVAS, H. ;RAO, M.S. NARASINGA

Book ID
115098570
Publisher
Wiley (Blackwell Publishing)
Year
2009
Tongue
English
Weight
681 KB
Volume
29
Category
Article
ISSN
0367-8377

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✍ Karl-Heinz Wagner; Bettina Isnardy; Ibrahim Elmadfa πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 160 KB πŸ‘ 2 views

## Abstract This study was conducted to assess the reduction of life time and quality of poppy seeds considering a mechanical damage, which may occur during harvesting. Vienna, Vienna, Austria Poppy seeds were crushed to receive 90%, 80%, 70%, 60% and 50% intact seeds, the undamaged 100% intact se