Skip to main content Skip to main navigation menu Skip to site footer
Fagopyrum
  • Current
  • Archives
  • About
    • About the Journal
    • Submissions
    • Editorial Team
    • Privacy Statement
    • Contact
Search
  • Register
  • Login
  1. Home /
  2. Archives /
  3. Vol. 39 No. 1 (2022)

Vol. 39 No. 1 (2022)

					View Vol. 39 No. 1 (2022)
Published: 2022-04-19

Articles

  • Leaving Buckwheat Noodles after their Making and Subsequent Cooking Leads to Remarkable Changes in Mechanical Characteristics / Počivanje ajdovih rezancev po izdelavi in naknadno kuhanje povzročata velike spremembe nekaterih mehanskih lastnosti

    Yuya Asami, Sayoko Ikeda, Kiyokazu Ikeda
    pp. 5-11
    • PDF
  • Incorporation of yeast and hot melt extrusion enhance contents of total polyphenol and flavonoids and antioxidant ability in buckwheat flour / Uporaba kvasa in vročega ekstrudiranja poveča vsebnost celotnih polifenolov, flavonoidov in antioksidacijsko ...

    Min Ook Park, Choon Il Park, Se Jong Jin, Mi-Ri Park, Ik Yong Choi, Cheol Ho Park
    pp. 13-18
    • PDF
  • Development and utilization of buckwheat sprouts in Korea

    Min Ook Park, Hi Jin Kim, Ik Young Choi, Cheol Ho Park
    pp. 19-26
    • PDF

Language

  • English
  • Slovenščina

Information

  • For Readers
  • For Authors
  • For Librarians
More information about the publishing system, Platform and Workflow by OJS/PKP.