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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 ...
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 ...