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: