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Green barley as an ingredient in pasta: antioxidant activity, sensory and cooking characteristics evaluation
Title Green barley as an ingredient in pasta: antioxidant activity, sensory and cooking characteristics evaluation / Eva Ivanišová ... [et al.] Author-s Ivanišová, Eva, ; SPUFBP07 (Author) Košec, Martin (Author) Brindza, Jan, ; SPUFAP04 (Author) Grygorieva, Olga V. (Author) Tokár, Marián, ; SPUFBP07 (Author) In Organic agriculture for agrobiodiversity preservation [140 s.] / Organic agriculture for agrobiodiversity preservation. -- Novi Sad : University of Novi Sad, 2017. -- ISBN 978-86-7520-398-8 (brož.). -- S. 44 Category of Publication Activity AFG Subject-s cestoviny potravinárske aditíva zelený jačmeň antioxidačná kapacita senzorické analýzy tepelné vlastnosti Country Slovenia Language English Database Genetické zdroje a biopotraviny
Number of the records: 1