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Приказ резултата 3531-3535 од 3535
The effect of cover crops on the content of protein in grain of sweet maize
(Faculty of Agricultural Sciences and Food-Skopje Ss. Cyril and Methodius University in Skopje, Republic of Macedonia, 2017)
The study was conducted in the experimental field of the Maize Research Institute Zemun Polje, Serbia, during 2013/14-2014/15. The experiment was established as a block design with four replications. As winter cover crops-CC ...
Osobine zemljišta obrazovanog na piroklastičnim sedimentnim stenama.
(Institut za ratarstvo i povrtastvo Novi Sad, 2015)
U radu su prikazane osobine zemljišta sa lokaliteta severoistočno od planine Vujan, koji je na Geološkoj mapi SFRJ označen kao stena piroklastit. Uzorci
zemljišta su uzeti do dubine od 61 cm, iz horizonata: O (0-3 cm), A ...
Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
(University of Zagreb, 2016)
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused ...
Dark chocolate as a matrix for probiotic bacteria
(6th Central European Congress on Food, CEFood 2012, 2012)
Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as ...
Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia / Triticum aestivum ir T. durum genetiniai parametrai kokybės technologinėms savybėms Serbijoje
(Lithuanian Institute of Agriculture, 2018)
Proteins are important in determining the nutritional value of wheat, and among them gluten determines the baking quality of bread wheat and pasta-making technological properties of wheat. By assessing genetic parameters ...