المؤلفون: Mencin, Marjeta, Markanovič, Nika, Mikulič Petkovšek, Maja, Veberič, Robert, Terpinc, Petra

المصدر: Molecules, vol. 28, no. 8, 3428, 2023. ; ISSN: 1420-3049

مصطلحات موضوعية: bioprocessed bread, rheological properties, sensory properties, extractable and bound phenolics, antioxidant activity, HPLC-MS, kruh, pirina moka, kaljenje, reološke lastnosti, senzorične lastnosti, fenolne spojine, antioksidativna učinkovitost, info:eu-repo/classification/udc/664.6/.7:633.11:547.56

وصف الملف: application/pdf; text/url

Relation: info:eu-repo/grantAgreement/ARRS//P4-0234; info:eu-repo/grantAgreement/ARRS//P4-0013; https://repozitorij.uni-lj.si/IzpisGradiva.php?id=145733; https://repozitorij.uni-lj.si/Dokument.php?id=168728&dn=; https://repozitorij.uni-lj.si/Dokument.php?id=168727&dn=; https://plus.cobiss.net/cobiss/si/sl/bib/149233411; http://hdl.handle.net/20.500.12556/RUL-145733

الاتاحة: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=145733
https://repozitorij.uni-lj.si/Dokument.php?id=168728&dn=
https://repozitorij.uni-lj.si/Dokument.php?id=168727&dn=
https://plus.cobiss.net/cobiss/si/sl/bib/149233411
https://hdl.handle.net/20.500.12556/RUL-145733

المؤلفون: Marjeta Mencin, Nika Markanovič, Maja Mikulič Petkovšek, Robert Veberič, Petra Terpinc

المصدر: Molecules; Volume 28; Issue 8; Pages: 3428

مصطلحات موضوعية: bioprocessed bread, rheological properties, sensory properties, extractable and bound phenolics, antioxidant activity, HPLC-MS

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Chemistry; https://dx.doi.org/10.3390/molecules28083428

الاتاحة: https://doi.org/10.3390/molecules28083428