ShareNutritional changes in maize (Zea mays) during storage at three temperatures.
Author(s) : REHMAN Z. U., HABIB F., ZAFAR S. I.
Type of article: Article
Summary
Storage of maize during six months at 10, 25 and 45 °C was studied. The following parameters were monitored: pH, moisture content, total soluble sugars, lysine and thiamine contents, as well as protein and starch digestibility.
Details
- Original title: Nutritional changes in maize (Zea mays) during storage at three temperatures.
- Record ID : 2004-0253
- Languages: English
- Source: J. agric. Food Chem. - vol. 77 - n. 2
- Publication date: 2002
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Seeds and plants - Keywords: Cereal; Temperature; Nutritional value; Storage; Corn; Storage life
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