Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation

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Open Access

|Mar 2018

Authors

Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia

Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia

Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovakia

M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine

Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia

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

In partnership with: Paradigm Publishing Services

Publication frequency: 2 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.