Maize
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-97-2542-7_3
Reference136 articles.
1. Acosta-Estrada BA, Villela-Castrejón J, Perez-Carrillo E, Gómez-Sánchez CE, Gutiérrez-Uribe JA (2019) Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote). J Cereal Sci 90:102837
2. Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E (2018) Fermented and malted millet products in Africa: expedition from traditional/ethnic foods to industrial value-added products. Crit Rev Food Sci Nutr 58(3):463–474. https://doi.org/10.1080/10408398.2016.1188056
3. Ai Y, Jane JL (2016) Macronutrients in corn and human nutrition. Compr Rev Food Sci Food Saf 15(3):581–598
4. Appendini K, Quijada MG (2016) Consumption strategies in Mexican rural households: pursuing food security with quality. Agric Hum Values 33:439–454. https://doi.org/10.1007/s10460-015-9614-y
5. Assefa Y, Carter P, Hinds M, Bhalla G, Schon R, Jeschke M et al (2018) Analysis of long term study indicates both agronomic optimal plant density and increase maize yield per plant contributed to yield gain. Sci Rep 8(1):4937. https://doi.org/10.1038/s41598-018-23362-x
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