Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation
Authors
Eva Ivanišová
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
Martin Košec
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia
Ján Brindza
Institute of Biodiversity Conservation and Biosafety, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Slovakia
Olga Grygorieva
M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine
Marián Tokár
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
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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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.