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Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature.
Brozková, Iveta; Dvoráková, Veronika; Michálková, Katerina; Cervenka, Libor; Velichová, Helena.
Affiliation
  • Brozková I; Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic.
  • Dvoráková V; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic.
  • Michálková K; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic.
  • Cervenka L; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic. libor.cervenka@upce.cz.
  • Velichová H; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, 760 01, Zlín, Czech Republic.
Plant Foods Hum Nutr ; 71(4): 429-435, 2016 Dec.
Article in En | MEDLINE | ID: mdl-27679438
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Database: MEDLINE Main subject: Fagopyrum / Desiccation / Raw Foods / Diet, Vegan / Antioxidants Language: En Journal: Plant Foods Hum Nutr Year: 2016 Type: Article Affiliation country: Czech Republic
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Database: MEDLINE Main subject: Fagopyrum / Desiccation / Raw Foods / Diet, Vegan / Antioxidants Language: En Journal: Plant Foods Hum Nutr Year: 2016 Type: Article Affiliation country: Czech Republic