HIGHLIGHTS
- who: UDK et al. from the Maize Research Institute Zemun Polje, Belgrade-Zemun have published the Article: NUTRITIONAL COMPOSITION AND BIOACTIVE PROPERTIES OF THE WHOLEGRAIN FLOUR OBTAINED FROM MAIZE INBRED LINES, in the Journal: (JOURNAL)
- what: The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value suitable for food production. Most of the samples of inbred lines investigated in this study showed good quality . . .
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