Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production
By developing new varieties suitable for the production of healthy products, given the greater consumer and manufacturer focus on the functional ingredients and nutritional properties of barley, new opportunities to incorporate barley into human foods are created. Therefore, the aim of investigation...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0019/pjfns-2016-0019.xml?format=INT |