Possibilities if 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%2F60461373%3A22330%2F01%3A00004053" target="_blank" >RIV/60461373:22330/01:00004053 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Possibilities if higher utilization of grain legumes in human nutrition
Original language description
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 andnutritional value and low content of a-galactosides from germinated peas were prepared as well.
Czech name
—
Czech description
—
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
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
Proceedings 4th European Conference on Grain legumes
ISBN
2-9509491-4-2
ISSN
—
e-ISSN
—
Number of pages
1
Pages from-to
415-415
Publisher name
AEP
Place of publication
Paris
Event location
Krakow
Event date
Jun 8, 2001
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
—