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Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia Cover

Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
By: Vita Šterna,  Sanita Zute and  Zaiga Vicupe  
Open Access
|May 2018
Authors

Authors

Vita Šterna

vita.sterna@arei.lv

Stende Research Centre, Institute of Agricultural Resources and Economics „Dižzemes”, Dižstende, Latvia

Sanita Zute

Stende Research Centre, Institute of Agricultural Resources and Economics „Dižzemes”, Dižstende, Latvia

Zaiga Vicupe

Stende Research Centre, Institute of Agricultural Resources and Economics „Dižzemes”, Dižstende, Latvia
DOI: https://doi.org/10.2478/prolas-2018-0011 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 71 - 74
Submitted on: Dec 5, 2016
Accepted on: Dec 9, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
grains,
protein,
β-glucans,
varieties
Related subjects:
General interest,
Mathematics,
General mathematics

© 2018 Vita Šterna, Sanita Zute, Zaiga Vicupe, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 72 (2018): Issue 2 (June 2018)
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