Maize | Open Access Journals

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access


Maize is Zea mays, an individual from the grass family Poaceae. It is an oat grain which was first developed by individuals in antiquated Central America. It is presently the third most significant grain crop on the planet. In any case, little of this maize is eaten straight forwardly by people. Most is utilized to make corn ethanol, creature feed and other maize items, for example, corn starch and corn syrup. It is an angiosperm, which implies that its seeds are encased inside a natural product or shell. This is genuinely a products of the soil a seed since it originated from an aged ovary inside the grass inflorescence. Corn (maize), wheat, rice, rye, grain, oats, Johnson grass,

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Citations: 236

Journal of Experimental Food Chemistry received 236 citations as per Google Scholar report

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