Quality parameters and potentials of utilization of different maize hybrids for food and feed
2021
Nikolić, Valentina | Žilić, Slađana | Simić, Marijana | Radosavljević, Milica | Filipović, Milomir | Srdić, Jelena
Quality parameters of six maize hybrids created at the MaizeResearch Institute Zemun Polje were investigated in this study. Physicalproperties, kernel structure, and chemical composition of one yellow dentstandard and five specialty maize hybrids of different grain color were analyzed.Whole-grain maize flour is naturally gluten-free which makes it suitable forpersons suffering from celiac disease. Fiber, protein, and oil make maize grain anessential component for animal feed production. All maize hybrids showedfavorable processing and nutritive characteristics which make them highly suitablefor different uses.
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