Presentation of possibilities of growing Tartary buckwheat and producing functional food products based on Tartary buckwheat. Presentation to a broad TV auditory - farmers and consumers of functional food products.
F.17 Transfer of existing technologies, know-how, methods and procedures into practiceCOBISS.SI-ID: 7494521
Comparison of antioxidative substances in spelt, common and tartary buckwheat products, obtained by milling in Dolenjska region. Most promising were results obtained by Tartary buckwheat bran.
D.10 Educational activitiesCOBISS.SI-ID: 7176057
Description of fresh common and Tartary buckwheat pasta production according to improved technology
F.18 Transfer of new know-how to direct users (seminars, fora, conferences)COBISS.SI-ID: 7498617