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1. Viscoelastic properties of bread dough kneaded with a kitchen machine Lidija Slemenik Perše, Marko Bek, Alen Oseli, Henri Orbanić, 2018, objavljeni znanstveni prispevek na konferenci Ključne besede: bread dough, rheology, kitchen machine |
2. Hydrothermal treatments affecting the concentration of neochlorogenic acid in dough of Tartary buckwheat Mateja Germ, Július Árvay, Alena Vollmannová, Tomáš Tóth, Ivan Kreft, Aleksandra Golob, 2020, drugi znanstveni članki Ključne besede: hydrothermal treatment, neochlorogenic acid, buckwheat dough, Tartary buckwheat (Fagopyrum tataricum) |