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2008 - 481 p.

Cereal components for the development of functional food

Finocchiaro F., Ferrari B., Gianinetti A., Stanca A.M.

Mots-clés    

GLUCANE, ORGE, QUALITE

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Finocchiaro F., Ferrari B., Gianinetti A., Stanca A.M. Cereal components for the development of functional food. In : Molina-Cano J.L. (ed.), Christou P. (ed.), Graner A. (ed.), Hammer K. (ed.), Jouve N. (ed.), Keller B. (ed.), Lasa J.M. (ed.), Powell W. (ed.), Royo C. (ed.), Shewry P. (ed.), Stanca A.M. (ed.). Cereal science and technology for feeding ten billion people: genomics era and beyond. Zaragoza : CIHEAM / IRTA, 2008. p. 335. (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 81). Meeting of the Eucarpia Cereal Section, 2006/11/13-17, Lleida (Spain). http://om.ciheam.org/om/pdf/a81/00800871.pdf