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Nutritional, antioxidant, and sensory characteristics of bread enriched with wholemeal flour from Slovakian black oat varieties

Title	Nutritional, antioxidant, and sensory characteristics of bread enriched with wholemeal flour from Slovakian black oat varieties [elektronický zdroj] / Eva Ivanišová ... [et al.]
Author-s	Ivanišová, Eva, ; SPUFBP32 (Author)
	Čech, Matej, ; SPUFBP32 (Author)
	Hozlár, Peter (Author)
	Zagula, Grzegorz (Author)
	Gumul, Dorota (Author)
	Grygorieva, Olga V. (Author)
	Makowska, Agnieszka (Author)
	Kowalczewski, Przemysław Łukasz (Author)
Description	ilustr., tab.
Notes	Popis urobený 26.4.2023. Vydané v rámci projektu 06-GASPU-2021 . Bibliografické odkazy . Spôsob prístupu: World Wide Web
In	Applied Sciences-Basel. -- ISSN 2076-3417. -- Vol. 13, iss. 7 (2023), art. no. 4485, [12] s.
Category of Publication Activity	ADC
Category of Publication Activity	V3
Subject-s	chlieb celozrnné pečivo ovsená múka antioxidačná kapacita
Country	Switzerland
Language	English
URL	https://doi.org/10.3390/app13074485
Database	Agro-bibliography

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Number of the records: 1