Chemical composition variability of naked and husked oat grain (Avena sativa L.)

@inproceedings{SykutDomaska2013ChemicalCV,
  title={Chemical composition variability of naked and husked oat grain (Avena sativa L.)},
  author={Emilia Sykut-Domańska and Zbigniew Rzedzicki and Zygmunt Nita},
  year={2013}
}
The study included Polish cultivars and lines of naked types of Avena sativa L. and husked oat (Avena sativa L.). The objective of work was to gain knowledge of oats adequate for functional food production. Statistically significant differences among the cultivars studied were demonstrated in the content of the chemical components under determination. It was found that in certain cultivars the protein content exceeded the level of 20% d.m. in the 3-year study period. High levels of protein in… CONTINUE READING