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Developing Sustainable and Health-Promoting Cereals and Pseudocereals
Rakszegi, Marianna [Rakszegi, Marianna (Gabonakémia), szerk.] Kalászos Gabona Nemesítési Osztály (HRN ATK / MGI)
;
Papageorgiou, Maria [szerk.]
;
M. Rocha, João [szerk.]
Angol nyelvű Szakkönyv (Könyv) Tudományos
Megjelent: Academic Press, London, Egyesült Királyság / Anglia
2023
Azonosítók
MTMT: 33731319
Kiadónál:
https://shop.elsevier.com/books/developing-sustainable-and-health-promoting-cereals-and-pseudocereals/rakszegi/978-0-323-90566-4
ISBN:
9780323905664
ISBN:
9780323906890
Fejezetek
Gadaleta A. et al. Use of genetic resources and prebreeding activities in order to improve nutritional and health-related properties of cereals and pseudocereals. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 5-24
Ibba M.I. et al. Screening and use of nutritional and health-related benefits of the main crops. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 25-55
Tömösközi Sándor et al. Screening and use of nutritional and health-related benefits of the minor crops. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 57-85
Aćin Vladimir et al. Field management practices to produce nutritional and healthier main crops. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 137-173
Ebru Orhun Gül et al. Field management practices to produce nutritional and healthier minor crops. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 175-187
Nhamo Nhamo et al. Field management practices for pseudocereals: Yield gains and health benefits. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 189-201
Guzel M. et al. Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 205-231
Hadnađev M. et al. Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 233-252
Kondić-Špika A. et al. Marker-assisted selection for the improvement of cereals and pseudocereals. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 253-283
Johansson E. et al. Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 339-358
Akın Melekşen et al. Statistical modeling applications to mitigate the effects of climate change on quality traits of cereals: a bibliometric approach. (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 381-396
Szakály Zoltán et al. Consumer acceptance of different cereal-based "healthy foods". (2023) Megjelent: Developing Sustainable and Health-Promoting Cereals and Pseudocereals pp. 467-488
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2026-01-15 11:51
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