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Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches
| Naziv: | Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches | Autori: | Dapčević-Hadnađev, Tamara   ; Dokić, Ljubica ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksandra |
Godina: | 2014 | Publikacija: | Food and Bioprocess Technology | ISSN: | 1935-5130 Food and Bioprocess Technology Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 7 br. 1 str. 235-247 | DOI: | 10.1007/s11947-013-1083-y | WoS-ID: | 000329246600021 | Scopus-ID: | 2-s2.0-84891630345 | URI: | https://www.cris.uns.ac.rs/record.jsf?recordId=91355&source=eNauka&language=en https://enauka.gov.rs/handle/123456789/161480 https://open.uns.ac.rs/handle/123456789/7576 http://oa.fins.uns.ac.rs/handle/123456789/24 |
Izvor metapodataka: | Migracija | M-kategorija: | 21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+ |
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