2 rezultata
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1. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread Maja Vogrinčič, Mária Timoracká, Silvia Melichacova, Alena Vollmannová, Ivan Kreft, 2010, izvirni znanstveni članek Ključne besede: antioksidanti, tatarska ajda, pšenica, fagopyrum tataricum, triticum aestivum, bread, rutin, polifenoli, hplc, folin, dpph, tartary buckwheat, wheat, bread, baking rutin, quercetin, antioxidant activity, total polyphenols, dpph, folin, hplc |
2. 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 |
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