Quality parameterd and potentials of utilization of different maize hybrids for food and feed
Autori
Nikolić, ValentinaŽilić, Slađana
Simić, Marijana
Radosavljević, Milica
Filipović, Milomir
Srdić, Jelena
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Quality parameters of six maize hybrids created at the Maize
Research Institute Zemun Polje were investigated in this study. Physical
properties, kernel structure, and chemical composition of one yellow dent
standard and five specialty maize hybrids of different grain color were analyzed.
Whole-grain maize flour is naturally gluten-free which makes it suitable for
persons suffering from celiac disease. Fiber, protein, and oil make maize grain an
essential component for animal feed production. All maize hybrids showed
favorable processing and nutritive characteristics which make them highly suitable
for different uses.
Ključne reči:
maize hybrids / physical properties / chemical composition / food and feedIzvor:
26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova, 2021, 495-500Izdavač:
- Cacak : University of Kragujevac, Faculty of Agronomy
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) (RS-MESTD-inst-2020-200040)
Institucija/grupa
MRIZPTY - CONF AU - Nikolić, Valentina AU - Žilić, Slađana AU - Simić, Marijana AU - Radosavljević, Milica AU - Filipović, Milomir AU - Srdić, Jelena PY - 2021 UR - http://rik.mrizp.rs/handle/123456789/876 AB - Quality parameters of six maize hybrids created at the Maize Research Institute Zemun Polje were investigated in this study. Physical properties, kernel structure, and chemical composition of one yellow dent standard and five specialty maize hybrids of different grain color were analyzed. Whole-grain maize flour is naturally gluten-free which makes it suitable for persons suffering from celiac disease. Fiber, protein, and oil make maize grain an essential component for animal feed production. All maize hybrids showed favorable processing and nutritive characteristics which make them highly suitable for different uses. PB - Cacak : University of Kragujevac, Faculty of Agronomy C3 - 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova T1 - Quality parameterd and potentials of utilization of different maize hybrids for food and feed SP - 495 EP - 500 DO - 10.46793/SBT26.495N ER -
@conference{ author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Radosavljević, Milica and Filipović, Milomir and Srdić, Jelena", year = "2021", abstract = "Quality parameters of six maize hybrids created at the Maize Research Institute Zemun Polje were investigated in this study. Physical properties, kernel structure, and chemical composition of one yellow dent standard and five specialty maize hybrids of different grain color were analyzed. Whole-grain maize flour is naturally gluten-free which makes it suitable for persons suffering from celiac disease. Fiber, protein, and oil make maize grain an essential component for animal feed production. All maize hybrids showed favorable processing and nutritive characteristics which make them highly suitable for different uses.", publisher = "Cacak : University of Kragujevac, Faculty of Agronomy", journal = "26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova", title = "Quality parameterd and potentials of utilization of different maize hybrids for food and feed", pages = "495-500", doi = "10.46793/SBT26.495N" }
Nikolić, V., Žilić, S., Simić, M., Radosavljević, M., Filipović, M.,& Srdić, J.. (2021). Quality parameterd and potentials of utilization of different maize hybrids for food and feed. in 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova Cacak : University of Kragujevac, Faculty of Agronomy., 495-500. https://doi.org/10.46793/SBT26.495N
Nikolić V, Žilić S, Simić M, Radosavljević M, Filipović M, Srdić J. Quality parameterd and potentials of utilization of different maize hybrids for food and feed. in 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova. 2021;:495-500. doi:10.46793/SBT26.495N .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Radosavljević, Milica, Filipović, Milomir, Srdić, Jelena, "Quality parameterd and potentials of utilization of different maize hybrids for food and feed" in 26. savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 12-13. mart 2021. godine - Zbornik radova (2021):495-500, https://doi.org/10.46793/SBT26.495N . .