Fatty acids, mineral composition ond functional (bread and chapati) properties of high protein and high lysine barley lines-Reference-Cited by-同舟云学术

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Fatty acids, mineral composition ond functional (bread and chapati) properties of high protein and high lysine barley lines

Published:1991 Issue:4 Volume:55 Page:511-519
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Anjum Faqir M,Ali A,Chaudhry Niaz M

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference17 articles.

1. American Association of Cereal Chemists 1976 Approved Methods of the American Association of Cereal Chemists. The Association, St Paul, MN, USA.

2. Association of Official Analytical Chemists 1975 11th edn Association of Official Analytical Chemists, Washington, DC, USA.

3. Influence of Temperature and Seed Ripening on the in-vivo Incorporation of 14CO2 into the Lipids of Oat Grains (Avena sativa L.)

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