"4"^^ . . . "Z\u00E1topkov\u00E1, Monika" . "Neuveden" . "Dost\u00E1lov\u00E1, Jana" . . "Possibilities if higher utilization of grain legumes in human nutrition"@en . . . "grain legumes, utilisation, a-galactosides, dishes, nutrition value, sensory value"@en . "1"^^ . "[A423D2A48CD3]" . "Skulinov\u00E1, Michaela" . "AEP" . . . . . "691905" . . . . "415-415" . "Possibilities if higher utilization of grain legumes in human nutrition" . . "Kadlec, Pavel" . "2-9509491-4-2" . . "2001-06-08+02:00"^^ . . "Possibilities if higher utilization of grain legumes in human nutrition" . "Krakow" . . "Z(MSM 223300004)" . "Possibilities if higher utilization of grain legumes in human nutrition"@en . . "RIV/60461373:22330/01:00004053!RIV/2004/MSM/223304/N" . "Proceedings 4th European Conference on Grain legumes" . "7"^^ . "Soups, salads or main dishes containing only small amounts of legumes and a-galactosides were prepared. Their sensory value was almost the same as the dishes prepared without legumes added and nutritional values were higher. Dishes with high sensory and nutritional value and low content of a-galactosides from germinated peas were prepared as well." . . "Soups, salads or main dishes containing only small amounts of legumes and a-galactosides were prepared. Their sensory value was almost the same as the dishes prepared without legumes added and nutritional values were higher. Dishes with high sensory and nutritional value and low content of a-galactosides from germinated peas were prepared as well."@en . "0"^^ . "RIV/60461373:22330/01:00004053" . "0"^^ . . "Valentov\u00E1, Helena" . "Pokorn\u00FD, Jan" . "Hosnedl, V\u00E1clav" . . . "22330" . .