<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:DOC-9JJ5EWAN</identifier><date>2022</date><creator>Golob, Silva</creator><creator>Horvat, Marija</creator><creator>Kovač, Tamara</creator><creator>Pem, Nataša</creator><creator>Tašner, Lidija</creator><creator>Vombergar, Blanka</creator><creator>Vorih, Stanko</creator><relation>documents/doc/9/URN_NBN_SI_doc-9JJ5EWAN_001.pdf</relation><relation>documents/doc/9/URN_NBN_SI_doc-9JJ5EWAN_001.txt</relation><format format_type="issue">2</format><format format_type="volume">39</format><format format_type="type">article</format><format format_type="extent">str. 33-42</format><identifier identifier_type="DOI">10.3986/fag0026</identifier><identifier identifier_type="COBISSID_HOST">204375555</identifier><identifier identifier_type="ISSN">2712-2859</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-9JJ5EWAN</identifier><language>eng</language><publisher publisher_location="[Ljubljana]">= Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vede</publisher><publisher publisher_location="[Ljubljana]">Slovenian Academy of Sciences and Arts, Class of Natural Sciences</publisher><source>Fagopyrum (Ljubljana)</source><rights>BY-NC-ND</rights><subject language_type_id="slv">ajdova moka</subject><subject language_type_id="slv">brezglutenska kuhinja</subject><subject language_type_id="eng">buckwheat</subject><subject language_type_id="eng">buckwheat flour</subject><subject language_type_id="eng">glutten-free cooking</subject><subject language_type_id="slv">navadna ajda</subject><subject language_type_id="eng">tartary buckwheat</subject><subject language_type_id="slv">tatarska ajda</subject><title>Buckwheat – challenges in nutrition and technology</title><title>review</title></Record>