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Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees Cover

Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 71 (2017): Issue 6 (December 2017)
By: Māra Bleidere,  Zaiga Jansone,  Ilze Grunte and  Ida Jakobsone  
Open Access
|Jan 2018

Authors

Māra Bleidere

mara.bleidere@arei.lv

Stende Research Centre, Institute of Agricultural Resources and Economics, Latvia

Zaiga Jansone

Stende Research Centre, Institute of Agricultural Resources and Economics, Latvia

Ilze Grunte

Stende Research Centre, Institute of Agricultural Resources and Economics, Latvia

Ida Jakobsone

Food Chemistry Centre, Department of Chemistry, University of Latvia, Riga, Latvia
DOI: https://doi.org/10.1515/prolas-2017-0082 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 468 - 473
Submitted on: Nov 10, 2016
|
Accepted on: Dec 6, 2017
|
Published on: Jan 19, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
spring barley,
wholegrain,
pearled barley,
chemical composition
Related subjects:
General interest,
Mathematics,
General mathematics

© 2018 Māra Bleidere, Zaiga Jansone, Ilze Grunte, Ida Jakobsone, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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