Hodnotenie potenciálu strukovín ako zdrojov bielkovín pre potraviny na báze cereálií
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| Main Author: | |
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| Other Authors: | |
| Format: | Manuscript Book |
| Language: | Slovak |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=177020 |
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| 242 | 0 | 1 | |a Evaluation of the Potential of Legumes as Protein Sources for Cereal-based Foods |y eng |
| 245 | 1 | 0 | |a Hodnotenie potenciálu strukovín ako zdrojov bielkovín pre potraviny na báze cereálií |
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| 650 | 4 | |a bielkoviny |2 slo | |
| 650 | 4 | |a kompozitné múčne zmesi |2 slo | |
| 650 | 4 | |a cestoviny |2 slo | |
| 650 | 4 | |a kvalitatívne vlastnosti |2 slo | |
| 650 | 4 | |a strukoviny |2 slo | |
| 650 | 4 | |a legumes |2 eng | |
| 650 | 4 | |a proteins |2 eng | |
| 650 | 4 | |a composite flour mixtures |2 eng | |
| 650 | 4 | |a pasta |2 eng | |
| 650 | 4 | |a qualitative properties |2 eng | |
| 700 | 1 | |a Kohajdová, Zlatica |u 040250 |k Z1 |4 ths |U FCHPT Ústav potravinárstva a výživy |T FCHPT Oddelenie potravinárskej technológie |X 3953 |U C0250 |Y 685 |7 A000003953 | |
| 856 | 4 | |u http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=177020 | |