Possibilities of higher utilization of grain legumes in human nutrition
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F01%3A00002371" target="_blank" >RIV/60460709:41210/01:00002371 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Possibilities of higher utilization of grain legumes in human nutrition
Original language description
Legume dishes with low amounts of flatuant factors were prepared by addition of small amounts of grain legumes or by application of germinated legumes. Sensory values of prepared dishes were evaluated as high.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GC - Plant growing, crop rotation
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
4th European Conference on Grain Legumes
ISBN
2-9509491-4-1
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
415
Publisher name
AEP France
Place of publication
Paříž
Event location
Cracow - Poland
Event date
Jan 1, 2001
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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