VARIETIES AND HYBRIDS OF BARLEY AND BREEDING WORK
Keywords:
BarleyAbstract
10-15% of the barley grown in our country is used as a raw material for the food industry, barley grain contains a lot of quickly digestible carbohydrates, various amino acids, proteins and minerals. Positive results can be achieved by using all available opportunities to increase the yield and quality of grain in grain farming, primarily by studying its biological properties and using high-yielding varieties.
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References
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