The quality of pasta with the addition of buckwheat microgreens or sprouts

URN:NBN:SI:DOC-FLE1N5MP2023Oladele Nojeem, MayowaPexová Kalinová, Janadocuments/doc/F/URN_NBN_SI_doc-FLE1N5MP_001.pdfdocuments/doc/F/URN_NBN_SI_doc-FLE1N5MP_001.txt240articlestr. 55-6010.3986/fag00342052346912712-2859URN:NBN:SI:doc-FLE1N5MPeng= Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vedeSlovenian Academy of Sciences and Arts, Class of Natural SciencesFagopyrum (Ljubljana)BY-NC-NDajdovi kalčkiajdovi rezancibuckwheat noodlesbuckwheat sproutscooking (buckwheat)kulinarika (ajda)microgreensmikrozelenjesensory evaluationsenzorično ocenjevanjeThe quality of pasta with the addition of buckwheat microgreens or sproutsresearch paper