Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients

Four commercial wholegrain flours made from differently colored kernels of maize genotypes produced in Maize Research Institute "Zemun Polje" were used as the subject of this study. Values of major chemical components as well as mineral nutrients, antioxidants and some vitamins of wholegra...

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Bibliographic Details
Main Authors: Nikolić Valentina, Žilić Slađana, Simić Marijana, Vasić Marko, Srdić Jelena, Radosavljević Milica
Format: Article
Language:English
Published: National Society of Processing and Energy in Agriculture, Novi Sad 2022-01-01
Series:Journal on Processing and Energy in Agriculture
Subjects:
wholegrain maize flour
macro-and micro-nutrients
functional food
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2022/1821-44872202064N.pdf

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