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Vpliv različnih postopkov priprave na nekatere prehransko pomembne komponente psevdožit [Elektronski vir] : magistrsko delo = The impact of various preparation techniques on some of the important nutritional components of pseudocereals : M. Sc. ThesisGlibota, Ana, živilkaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [A. Glibota], 2022Language - slovenianCOBISS.SI-ID - 124411907
Author
Glibota, Ana, živilka
Other authors
Terpinc, Petra |
Bertoncelj, Jasna |
Pogačnik da Silva, Lea
Topics
psevdožita |
ajda |
kvinoja |
amarant |
kaljenje |
namakanje |
sušenje |
kuhanje |
fenoli |
antioksidativni potencial |
fitinska kislina |
prehranska vlaknina |
pseudocereals |
buckwheat |
quinoa |
amaranth |
germination |
soaking |
drying |
cooking |
phenols |
antioxidative potencial |
phytic acid |
dietary fibre
Shelf entry
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Glibota, Ana, živilka | |
Terpinc, Petra | 29436 |
Bertoncelj, Jasna | 21789 |
Pogačnik da Silva, Lea | 15650 |
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