Production of buckwheat biscuits for nutritional studies

Authors

  • Blanka VOMBERGAR Živilska šola Maribor, Park mladih 3, 2000 Maribor, Slovenija
  • Darinka GOSTENČNIK Živilska šola Maribor, Park mladih 3, 2000 Maribor, Slovenija

DOI:

https://doi.org/10.14720/aas.2005.85.2.15251

Keywords:

common buckwheat, tartary buckwheat, flour, biscuits, nutritional studies

Abstract

Experimental production of biscuits, produced from common and tartary buckwheat, without any addition of wheat flour, for nutritional studies is reported. The production of acceptable biscuits is reported.

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Published

15. 10. 2005

Issue

Vol. 85 No. 2 (2005): PLANT PRODUCTION

Section

Original Scientific Article

License

Copyright (c) 2005 University of Ljubljana, Biotechnical Faculty

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

VOMBERGAR, B., & GOSTENČNIK, D. (2005). Production of buckwheat biscuits for nutritional studies. Acta Agriculturae Slovenica, 85(2), 397–409. https://doi.org/10.14720/aas.2005.85.2.15251
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