Vol. 39 No. 1 (2022)

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

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• 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

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• Development and utilization of buckwheat sprouts in Korea

  Min Ook Park, Hi Jin Kim, Ik Young Choi, Cheol Ho Park

  pp. 19-26

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