Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients
Four commercial wholegrain flours made from differently colored kernels of maize genotypes produced in Maize Research Institute "Zemun Polje" were used as the subject of this study. Values of major chemical components as well as mineral nutrients, antioxidants and some vitamins of wholegrain flours...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
National Society of Processing and Energy in Agriculture, Novi Sad
2022-01-01
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| Serier: | Journal on Processing and Energy in Agriculture |
| Fag: | |
| Online adgang: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2022/1821-44872202064N.pdf |
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