Chemistry of Cereal Grains
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-23084-4_3
Reference167 articles.
1. Food and Agriculture Organization of the United Nations (2020) FAOSTAT Database. http://faostat.fao.org/site/567/default.aspx#ancor. Accessed 18 November 2020
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3. Martin A, Alvarez JB, Martin LM, Barro F, Ballesteros J (1999) The development of tritordeum: a novel cereal for food processing. J Cereal Sci 30(2):85–95. https://doi.org/10.1006/jcrs.1998.0235
4. Furbank RT, Sharwood R, Estavillo GM, Silva-Perez V, Condon AG (2020) Photons to food: genetic improvement of cereal crop photosynthesis. J Exp Bot 71(7):2226–2238. https://doi.org/10.1093/jxb/eraa077
5. Geng P, Sun JH, Chen P, Li YF, Peng B, Harnly JM et al (2020) A systematic approach to determine the impact of elevated CO2 levels on the chemical composition of wheat (Triticum aestivum). J Cereal Sci 95:103020. https://doi.org/10.1016/j.jcs.2020.103020
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