Effect of agrotechnological treatment on nutritive value of common millet

A tétel rövid nézete
dc.contributor.authorJevcsák, Szintia
dc.contributor.authorSipos, Péter
dc.date.accessioned2021-06-28T10:52:05Z
dc.date.available2021-06-28T10:52:05Z
dc.date.issued2017-05-16
dc.description.abstractThe cultivation of common millet shows an increasing tendency due to its adaptability to extreme poor circumstances. In addition, millet do not contain gluten forming proteins such as gliadin and glutenin, therefore people with gluten intolerance could consume it. The vitamin B and mineral content increase the importance of millet. The aim of our experiment was to measure the quality of flour of two millet varieties treated with different nitrogen fertilizer doses.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 72 (2017) , 65-69
dc.identifier.doihttps://doi.org/10.34101/actaagrar/72/1589
dc.identifier.issn2416-1640
dc.identifier.issue72
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/315484en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/1589
dc.rights.accessOpen Access
dc.subjectmillet flouren
dc.subjectash contenten
dc.subjectprotein contenten
dc.subjectfat contenten
dc.titleEffect of agrotechnological treatment on nutritive value of common milleten
dc.typefolyóiratcikkhu
dc.typearticleen
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