Improved Technological Processes on the Nutritional Quality of Maize
As global food security and staple food, maize has become one of the most widely used cereals for fundamental research. Several important discoveries are reported, some of which are technological processes being used to improve maize crops’ dietetic, phenotypic, genotypic, and organoleptic propertie...
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| Autores principales: | , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/80131 |
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