175 KB19 KB2022Choi, Ik YoungPark, Cheol HoPark, Choon IlPark, Min OokPark, Mi-RiSin, Se Jongštevilka:1letnik:39str. 13-18DOI:10.3986/fag0024COBISSID_HOST:203942915ISSN:2712-2859URN:URN:NBN:SI:doc-WVMC36ULen= Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vedeSlovenian Academy of Sciences and Arts, Class of Natural SciencesFagopyrum (Ljubljana)ajdova mokaantioksidacijska sposobnoatantioxidant abilitybuckwheat flourekstrudiranje z vročim taljenjemflavonoidiflavonoidshot-melt extrusionkvaspolifenolipolyphenolsyeastIncorporation of yeast and hot melt extrusion enhance contents of total polyphenol and flavonoids and antioxidant ability in buckwheat flour| research paper|TEXTznanstveno časopisjejournalsSlovenian National E-content AggregatorNational and University Library of SloveniaSlovenska akademija znanosti in umetnosti (SAZU)