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

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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