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目前显示的是标签为“Sorghum”的博文

The Microenvironment within and Pollen Transmission through Polyethylene Sorghum Pollination Bags

Read  full  paper  at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53666#.VM8peSzQrzE Author(s)   Dennis C. Gitz 1* , Jeffrey T. Baker 2 , Zhanguo Xin 3 , John J. Burke 3 , Robert J. Lascano 1   Affiliation(s) 1 United States Department of Agriculture-Agricultural Research Service#, Wind Erosion and Water Conservation Unit, Lubbock, Texas, USA . 2 United States Department of Agriculture-Agricultural Research Service, Wind Erosion and Water Conservation Unit, Big Spring, Texas, USA . 3 United States Department of Agriculture-Agricultural Research Service, Plant Stress and Germplasm Development Unit, Lubbock, Texas, USA . ABSTRACT Bird damage is a problem in sorghum breeding and germplasm maintenance operations. Paper pollination bags are damaged by rain and provide minimal deterrent to birds. Earlier we reported upon bird resistance of spun polyethylene pollination bags. Herein, we report the potential for pollen tra...

Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

Read  full  paper  at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52895#.VKyRS8nQrzE Author(s)   Hinar A. Seleem , Azza A. Omran * Affiliation(s) Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt . ABSTRACT The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorg...

Chemical Forms and Phytoavailability of Copper in Soil as Affected by Crop Residues Incorporation

Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=47154#.VGBM9mfHRK0 Author(s) Shahrzad Kabirinejad , Mahmoud Kalbasi , Amir Hossein Khoshgoftarmanesh , Mehran Hoodaji , Majid Afyuni Affiliation(s) College of Agriculture, Islamic Azad University, Tehran, Iran . College of Agriculture, Islamic Azad University, Tehran, Iran . College of Agriculture, Isfahan University of Technology, Isfahan, Iran . College of Agriculture, Islamic Azad University, Tehran, Iran . College of Agriculture, Isfahan University of Technology, Isfahan, Iran . ABSTRACT Preceding crops as a source of organic matter are important sources of micronutrient and can play an important role in the soil fertility an...