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Characterization of amino acid content of grain of new wheat varieties and lines
Agricultural science and practice
Aim. To determine the formation of bound amino acids in grain of new wheat varieties and its biological value. Methods. Field, physical-chemical, computational, analysis. Results. The differences in amino acid composition of new varieties and lines of wheat were analyzed. It was established that the highest content of essential amino acids was in the grain of the Kulundynka variety (5.18 %) or 2.5 times higher compared to the standard (2.99 %). Their content in the grain of soft wheat, obtaineddoi:10.15407/agrisp5.03.012 fatcat:tj3gppxsung3thjhtjnoauxkja