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Nutritional composition, biological activity and technological properties of new slovakian black oat varieties

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Farinograph values on the contrary, showed the good quality of standard flour but parameter water absorption was better with addition of oat flour due to non-starch polysaccharides presented in oat. Extensograph device showed that increasing addition of oat flour decreased resistance to extension. Colorant cereals generally can increase biodiversity in agriculture, and can be attractive raw materials for production foods with added value. |

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