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Journal of Agricultural Sciences

Published by University of Belgrade - Faculty of Agriculture
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functional food.

Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

 
  1. Mirjana M. Milovanović,
  2. Mirjana A. Demin,
  3. Biljana V. Vucelić-Radović,
  4. Branka M. Žarković,
  5. Radmila I. Stikić

University of Belgrade, Faculty of Agriculture, Belgrade-Zemun, Serbia (1,2,3,4,5)

Corresponding author: mmmilova@agrif.bg.ac.rs
Abstract:

Key words: 
  • quinoa,
  • buckwheat,
  • pumpkin,
  • bread,
  • functional food.
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