Technological and qualitative characteristics of food products made with buckwheat

(UL)

Technological and qualitative characteristics of food products made with buckwheat

Bonafaccia, Giovanni ; Kreft, Ivan, 1941-

Kruh, testenine in ekstrudirani vzorci so bili pripravljeni z različnimi količinami ajdove moke v kombinaciji z mokami drugih žit. Avtorja sta raziskovala tehnološke lastnosti mok in kakovost končnih ... izdelkov. S prehranskega vidika je bila raziskovana aminokislinska sestava končnih izdelkov ter vsebnost beljakovin in vlaknin.

Source: Fagopyrum : scientific journal on buckwheat research. - ISSN 0352-3020 (Let. 14, 1994, str. 35-42)

Type of material - article, component part

Publish date - 1994

Language - english

COBISS.SI-ID - 1599097

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Author
Bonafaccia, Giovanni | Kreft, Ivan, 1941-

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source: Fagopyrum : scientific journal on buckwheat research. - ISSN 0352-3020 (Let. 14, 1994, str. 35-42)

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Kreft, Ivan, 1941-	00950

Source: Personal bibliographies and: SICRIS

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