Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

The consumers interest in organic food and farmers’ search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical pro...

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Detalles Bibliográficos
Autores principales: Warechowska, Małgorzata, Warechowski, Józef, Tyburski, Józef, Siemianowska, Ewa, Nawrocka, Agnieszka, Miś, Antoni, Skrajda-Brdak, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6581991/
https://www.ncbi.nlm.nih.gov/pubmed/31274910
http://dx.doi.org/10.1007/s13197-019-03827-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6581991/
https://www.ncbi.nlm.nih.gov/pubmed/31274910
http://dx.doi.org/10.1007/s13197-019-03827-1

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