<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-GMRGGV40</identifier><date>2009</date><creator>Bavec, Franc</creator><creator>Bavec, Martina</creator><creator>Grobelnik Mlakar, Silva</creator><creator>Jakop, Manfred</creator><creator>Turinek, Matjaž</creator><relation>documents/doc/G/URN_NBN_SI_doc-GMRGGV40_001.htm</relation><relation>documents/doc/G/URN_NBN_SI_doc-GMRGGV40_001.pdf</relation><relation>documents/doc/G/URN_NBN_SI_doc-GMRGGV40_001.txt</relation><format format_type="issue">2</format><format format_type="volume">6</format><format format_type="type">article</format><identifier identifier_type="ISSN">1580-8432</identifier><identifier identifier_type="COBISSID">2858796</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-GMRGGV40</identifier><language>eng</language><publisher>Univerza v Mariboru, Fakulteta za kmetijstvo</publisher><source>Agricultura (Maribor)</source><rights>InC</rights><subject language_type_id="slv">amarant</subject><subject language_type_id="slv">hranilna vrednost</subject><subject language_type_id="slv">poljščine</subject><subject language_type_id="slv">ščir</subject><title>Nutrition value and use of grain amaranth</title><title>potential future application and bread making</title></Record>