- Tytuł:
- Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties
- Autorzy:
-
Ivanišová, Eva
Hozlár, Peter
Zaguła, Grzegorz
Cech, Matej
Gumul, Dorota
Makowska, Agnieszka
Grygorieva, Olga
Kowalczewski, Przemysław Łukasz - Współwytwórcy:
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Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Kraków, Poland
M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine
Institute of Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
Research Institute of Plant Production, National Agricultural and Food Centre, Piešt’any, Slovakia
Department of Bioenergetics and Food Analysis, University of Rzeszow, Rzeszów, Poland - Data publikacji:
- 2023-04-01
- Wydawca:
- MDPI
- Słowa kluczowe:
-
cereals
health benefits
bakery products
mineral composition
anthocyanins - Pokaż więcej
- Dostawca treści:
- Repozytorium Centrum Otwartej Nauki
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