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Effect and optimization of concentration of different enzymes on the viscoelasticity of substandard wheat dough
| Title: | Effect and optimization of concentration of different enzymes on the viscoelasticity of substandard wheat dough | Authors: | Šimurina, Olivera D.   ; Filipčev, Bojana V. ; Dapčević Hadnađev, Tamara R. ; Bodroža-Solarov, Marija I. ; Pestorić, Mladenka ; Demin, Mirjana A. ; Nježić, Zvonko B. |
Issue Date: | 2014 | Publication: | 7th International Congress FLOUR-BREAD’13, 9th Croatian Congress of Cereal Technologists | ISSN: | 1848-2562  Search Idenfier |
Publisher: | Josip Juraj Strossmayer, Univeristy of Osijek, Faculty of Food Technology, Osijek, Croatia and ICC-International Association for Cereal Science and Technology | Type: | Conference Paper | Collation: | str. 110-118 | URI: | https://enauka.gov.rs/handle/123456789/127905 | URL: | http://www.ptfos.unios.hr/flour-bread/ | Metadata source: | (Preuzeto iz ORCID-a) Dapčević-Hadnađev, Tamara Migrirano iz RIS podataka |
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