Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation
DOI: https://doi.org/10.2478/contagri-2018-0012 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
Language: English
Page range: 81 - 86
Submitted on: Jul 27, 2017
Accepted on: Dec 24, 2017
Published on: Mar 9, 2018
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2018 Eva Ivanišová, Martin Košec, Ján Brindza, Olga Grygorieva, Marián Tokár, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.