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Author/Creator Kratz, Sylvia

1. Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities. Issue 5 (15th September 2014)

Authors:
Goufo, Piebiep; Falco, Virgilio; Brites, Carla; Wessel, Dulcineia F.; Kratz, Sylvia; Rosa, Eduardo A. S.; Carranca, Corina; Trindade, Henrique
Journal:
Cereal chemistry
Issue:
Volume 91:Issue 5(2014.)
Page Start:
513
Record Type:
Journal Article
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