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Utilization possibility of different ZP maize genotypes in bread production / Mogućnosti korišćenja različitih ZP genotipova kukuruza u proizvodnji hleba
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2003)
The present study encompasses the physical properties and chemical composition of grain of four different ZP maize genotypes (ZP 551b, ZP 633 ZP 677 and BGZP Rumenka), as well as, possibilities of their utilization in bread ...
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 ...