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Statements

Subject Item
n2:RIV%2F00027022%3A_____%2F10%3A00000174%21RIV11-MZE-00027022
rdf:type
skos:Concept n17:Vysledek
dcterms: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.
dcterms:title
Food with addition of little-known legumes varieties Food with addition of little-known legumes varieties
skos:prefLabel
Food with addition of little-known legumes varieties Food with addition of little-known legumes varieties
skos:notation
RIV/00027022:_____/10:00000174!RIV11-MZE-00027022
n3:aktivita
n5:Z n5:P
n3:aktivity
P(QG60130), Z(MZE0002702202)
n3:cisloPeriodika
2
n3:dodaniDat
n12:2011
n3:domaciTvurceVysledku
n7:4808614 n7:5221900 n7:1832832 n7:2900548 n7:8900426
n3:druhVysledku
n14:J
n3:duvernostUdaju
n4:S
n3:entitaPredkladatele
n18:predkladatel
n3:idSjednocenehoVysledku
259492
n3:idVysledku
RIV/00027022:_____/10:00000174
n3:jazykVysledku
n15:eng
n3:klicovaSlova
legumes application; grass pea; bean; chickpea; pea; nutritional value
n3:klicoveSlovo
n6:chickpea n6:grass%20pea n6:bean n6:legumes%20application n6:pea n6:nutritional%20value
n3:kodStatuVydavatele
EE - Estonská republika
n3:kontrolniKodProRIV
[AD24528E7408]
n3:nazevZdroje
Agronomy Research
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
8
n3:projekt
n9:QG60130
n3:rokUplatneniVysledku
n12:2010
n3:svazekPeriodika
8
n3:tvurceVysledku
Ouhrabková, Jarmila Rysová, Jana Hutař, Martin Vymyslický, Tomáš Prokeš, Josef Gabrovská, Dana Paulíčková, Ivana Winterová, Renata
n3:zamer
n16:MZE0002702202
s:issn
1406-894X
s:numberOfPages
6