Green barley as an ingredient in pasta: antioxidant activity, sensory and cooking characteristics evaluation / Eva Ivanišová ... [et al.] .
In: Organic agriculture for agrobiodiversity preservation / Organic agriculture for agrobiodiversity preservation [140 s.]. -- Novi Sad : University of Novi Sad, 2017. -- ISBN 978-86-7520-398-8 (brož.). -- S. 44
Kategória EPCA do 2021: AFG .