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1
Effect of location, year and variety on winter cereal forage yield and quality in the southern plateau of the spain
Effect of location, year and variety on winter cereal forage yield and quality in the southern plateau of the spain
J.Otal | J.Otal | 2008
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2
The Effect of Bacterial Inoculants and a Chemical Preservative on the Fermentation and Aerobic Stability of Whole-crop Cereal Silages
The Effect of Bacterial Inoculants and a Chemical Preservative on the Fermentation and Aerobic Stability of Whole-crop Cereal Silages
Ismail Filya | Ismail Filya | 2007
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3
The Effect of Heat Treatments on In Vitro Starch Digestibility and Resistant Starch of Selected Cereals
The Effect of Heat Treatments on In Vitro Starch Digestibility and Resistant Starch of Selected Cereals
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
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4
혈당강하와 치매예방 기능을 가진 버섯배양곡물 개발 및 가공제품화 = Development of basidiomycetes-fermented cereals with hypoglycemic and anti-dementia property and their products
혈당강하와 치매예방 기능을 가진 버섯배양곡물 개발 및 가공제품화 = Development of basidiomycetes-fermented cereals with hypoglycemic and anti-dementia property and their products
농림부 | 농림부 | 2003
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5
Frequent consumption of milk, yogurt, cold breakfast cereals, peppers, and cruciferous vegetables and intakes of dietary folate and riboflavin but no
Frequent consumption of milk, yogurt, cold breakfast cereals, peppers, and cruciferous vegetables and intakes of dietary folate and riboflavin but no
V Genji | Cadmus journal ser | 2005
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6
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
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7
Should calcium and vitamin D be added to the current enrichment program for cereal-grain products?
Should calcium and vitamin D be added to the current enrichment program for cereal-grain products?
HL Newmark | Cadmus journal ser | 2004
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8
Breakfast cereal fortified with folic acid, vitamin B-6, and vitamin B-12 increases vitamin concentrations and reduces homocysteine concentrations a
Breakfast cereal fortified with folic acid, vitamin B-6, and vitamin B-12 increases vitamin concentrations and reduces homocysteine concentrations a
KL Tucker | Cadmus journal ser | 2004
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9
Vitamin E bioavailability from fortified breakfast cereal is greater than that from encapsulated supplements
Vitamin E bioavailability from fortified breakfast cereal is greater than that from encapsulated supplements
SW Leonard | Cadmus journal ser | 2004
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10
Ohmic heating에 의한 새로운 특성의 곡류 가공품 개발 = Development of novel cereal products by ohmic heating
Ohmic heating에 의한 새로운 특성의 곡류 가공품 개발 = Development of novel cereal products by ohmic heating
농림부 | 농림부 | 2003
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