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Publications by Daiga Kunkulberga
Vitamīnu Satura Izmaiņas Pilngraudu Rudzu Maizes Ražošanā / Changes in Vitamin Content During the Whole Grain Rye Bread Processing
Proceedings of the Latvia University of Agriculture
Innovative Structured Fish Meat Products From Baltic Sprat (Sprattus Sprattus Balticus)
Related publications
Changes in Nutrient Content of Rye, Triticale, and Wheat Whole-Plant Forages With Maturity
Kansas Agricultural Experiment Station Research Reports
Marker-Assisted Improvement of Grain Protein Content and Grain Weight in Indian Bread Wheat
Euphytica
Horticulture
Plant Science
Agronomy
Crop Science
Genetics
Effects of Whole Grain Rye Crisp Bread for Breakfast on Appetite and Energy Intake in a Subsequent Meal: Two Randomised Controlled Trails With Different Amounts of Test Foods and Breakfast Energy Content
Nutrition Journal
Medicine
Nutrition
Dietetics
Changes in Phenolic Acid Content in Maize During Food Product Processing
Effect of Intensive Nitrogen Fertilization During Stem Elongation (INFSE) on Grain Yield and Grain Protein Content in a Bread Wheat Cultivar “Minaminokaori”
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Whole Flaxseeds but Not Sunflower Seeds in Rye Bread Reduce Apparent Digestibility of Fat in Healthy Volunteers
European Journal of Clinical Nutrition
Medicine
Nutrition
Dietetics
Ergot Poisoning Among Rye Bread Consumers
BMJ
Changes in Phosphorus Content in Barley Grain and Malt.
Kvasny Prumysl
Biochemical Changes in the Rice Grain During Germination
Plant Physiology
Plant Science
Genetics
Physiology
