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Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 71 (2017): Issue 6 (December 2017)
Open Access
Biochemical Composition of Spring Barley Grain Pearled to Varying Degrees
Māra Bleidere
Māra Bleidere
,
Zaiga Jansone
Zaiga Jansone
,
Ilze Grunte
Ilze Grunte
and
Ida Jakobsone
Ida Jakobsone
| Jan 19, 2018
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 71 (2017): Issue 6 (December 2017)
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Published Online:
Jan 19, 2018
Page range:
468 - 473
Received:
Nov 10, 2016
Accepted:
Dec 06, 2017
DOI:
https://doi.org/10.1515/prolas-2017-0082
Keywords
spring barley
,
wholegrain
,
pearled barley
,
chemical composition
© 2017 Māra Bleidere et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Māra Bleidere
Stende Research Centre, Institute of Agricultural Resources and Economics,
Latvia
Zaiga Jansone
Stende Research Centre, Institute of Agricultural Resources and Economics,
Latvia
Ilze Grunte
Stende Research Centre, Institute of Agricultural Resources and Economics,
Latvia
Ida Jakobsone
Food Chemistry Centre, Department of Chemistry, University of Latvia
Riga, Latvia