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Green barley as an ingredient in pasta: antioxidant activity, sensory and cooking characteristics evaluation
- IVANIŠOVÁ, Eva et al. Green barley as an ingredient in pasta: antioxidant activity, sensory and cooking characteristics evaluation. In Organic agriculture for agrobiodiversity preservation. 1st ed 140 s. ISBN 978-86-7520-398-8. Organic agriculture for agrobiodiversity preservation. Novi Sad : University of Novi Sad, 2017, s. 44.
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