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February 12, 2009HereditasOpen Access

Improvement of nutritional value in cereals

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Authors

LML. MunckUniversity of Copenhagen

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L. Munck (2009) studied this question.

synapsesocial.com/papers/6a109b6de1a472cb5efd3759https://doi.org/10.1111/j.1601-5223.1972.tb01034.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Fatty Acid Composition of Swedish Varieties of Wheat, Barley, Oats, and Rye1964 · 22 citations
  2. 2Nonnutritive Residues: A System of Analysis for the Replacement of Crude Fiber1966 · 107 citations
  3. 3STUDIES ON THE CHEMICAL NATURE OF THE SUBSTANCE INDUCING TRANSFORMATION OF PNEUMOCOCCAL TYPES1944 · 3,325 citations