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Mostrando ítems 2-5 de 5
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High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
(MDPI, 2023-01)Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This ... -
Propiedades fisicoquímicas de harinas de trigo y avena de alta calidad panadera = Physicochemical properties of wheat and oat flours of high technological quality
(Facultad de Agronomía, Universidad Nacional de La Plata, 2022)El pan es un alimento de consumo masivo que puede mejorarse nutricionalmente mediante el agregado de distintos ingredientes. La harina de avena (Avena Sativa L.) con harina de trigo pan de buena calidad industrial se podrían ... -
Seed germination of common and endangered arable weed species is differently affected by the herbicide metazachlor and its transformation products
(Wiley, 2023-03)High inputs of herbicides have caused the decline of arable weed species, which formerly evolved under less intensively managed crop lands. Arable weed species have adapted their germination strategies to respond to ... -
Use of a three-compartment model to evaluate the dynamics of cover crop residues
(Taylor & Francis, 2017-02)Cover crop (CC) residues protect the soil from erosion and their permanence on the surface is largely influenced by their biochemical constituents. In this study, the dynamics of CC residue decomposition by applying ...