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Quality of bread made from micronised maize grain / Kvalitet hleba sa mikronizovanim zrnom kukuruza
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2004)
This study presents results of production optimization of high quality bread with 20% of micronised maize. Bread with a share of 20% of micronised grain contains all biologically valuable constituents of maize kernel, while ...