Buckwheat as a functional ingredient in bakery products

Title in original language:

Heljda kao funkcionalna sastojka u pekarskim proizvodima

Sector:

Grains

Category:

Quality & Safety

Description:

Presentation conducted under Trafoon Workshop: „Ajda med tradicijo in inovacijo / Buckwheat between tradition and innovation“

Target groups:

Students

Training Formats:

PDF file

Keywords:

Flour; Technology; Wheat

Language:

Serbian

Last name:

Mateja Ambrožič

Organisation:

UL BF

File Attachment:

maribor_05_marijana_sakac_201505.pdf

This project has been funded with support from the European Commission. This website reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.