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Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality
ArticleAbstract: Maize is used in bakery and gluten free food for celiac patients. The objective of this study was toPalabras claves:gluten-free bread, Maize flour, opaque2, waxy1Autores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusNutritional value of whole maize kernels from diverse endosperm types and effects on rheological quality
ArticleAbstract: Maize’s (Zea mays L.) nutrient content can be modified through selection. The objective of this studPalabras claves:Dent grain, Endosperm, Flint grain, maize, Nutritional value, opaque2, Rheological factors, waxy1Autores:Álvarez-Iglesias L., Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopus