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Description
  • The nutritional value of little known legumes was studied. Grass pea, old variety of pea, dark varieties of beans and chickpea were processed to flour, farina, flakes and malt. These raw materials were added into bread, bakery products, pastas, spreads and desserts, tempeh was prepared by fermentation with Rhizopus mould. Foods with legumes were submitted to nutritional evaluation and sensory analysis. The addition of legumes to bakery goods increased proteins and fibre content and decreased the energy value. The level of ODAP and??- galactosides decreased significantly during tempeh preparation.
  • The nutritional value of little known legumes was studied. Grass pea, old variety of pea, dark varieties of beans and chickpea were processed to flour, farina, flakes and malt. These raw materials were added into bread, bakery products, pastas, spreads and desserts, tempeh was prepared by fermentation with Rhizopus mould. Foods with legumes were submitted to nutritional evaluation and sensory analysis. The addition of legumes to bakery goods increased proteins and fibre content and decreased the energy value. The level of ODAP and??- galactosides decreased significantly during tempeh preparation. (en)
Title
  • Food with addition of little-known legumes varieties
  • Food with addition of little-known legumes varieties (en)
skos:prefLabel
  • Food with addition of little-known legumes varieties
  • Food with addition of little-known legumes varieties (en)
skos:notation
  • RIV/00027022:_____/10:00000174!RIV11-MZE-00027022
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QG60130), Z(MZE0002702202)
http://linked.open...iv/cisloPeriodika
  • 2
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 259492
http://linked.open...ai/riv/idVysledku
  • RIV/00027022:_____/10:00000174
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • legumes application; grass pea; bean; chickpea; pea; nutritional value (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • EE - Estonská republika
http://linked.open...ontrolniKodProRIV
  • [AD24528E7408]
http://linked.open...i/riv/nazevZdroje
  • Agronomy Research
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 8
http://linked.open...iv/tvurceVysledku
  • Prokeš, Josef
  • Winterová, Renata
  • Gabrovská, Dana
  • Ouhrabková, Jarmila
  • Paulíčková, Ivana
  • Rysová, Jana
  • Vymyslický, Tomáš
  • Hutař, Martin
http://linked.open...n/vavai/riv/zamer
issn
  • 1406-894X
number of pages
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