【摘 要】
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The objective of these studies was to observe the effects of the process of micronisation on the protein solubility,as well as,on contents of antioxidants and vitamins in whole maize flour.Maize hybri
【机 构】
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Maize Research Institute “Zemun Polje”,Belgrade-Zemun, SERBIA
论文部分内容阅读
The objective of these studies was to observe the effects of the process of micronisation on the protein solubility,as well as,on contents of antioxidants and vitamins in whole maize flour.Maize hybrids differing in the kernel colour developed at the Maize Research Institute,Zemun Polje,Belgrade,Serbia,were selected for these studies.The semi-flint hybrid ZP 633 has pronounced yellow kemels; the pericarp of ZP Rumenka is dark red,while the hybrid ZP 551b is characterised by a white colour of kernels.Grain of selected genotypes was used in the production of flour.
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