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Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough
| Title: | Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough | Other Titles: | - | Authors: | Dapčević Hadnađev, Tamara   ; Torbica, Aleksandra ; Hadnađev, Miroslav |
Issue Date: | 2013 | Publication: | Food and Bioprocess Technology | ISSN: | 1935-5130 Food and Bioprocess Technology Search Idenfier |
Publisher: | Springer Verlag | Type: | Article | Collation: | vol. 6 br. 7 str. 1770-1781 | DOI: | 10.1007/s11947-012-0841-6 | WoS-ID: | 000320695700015 | Scopus-ID: | 2-s2.0-84879292450 | URI: | https://enauka.gov.rs/handle/123456789/161695 http://oa.fins.uns.ac.rs/handle/123456789/26 |
Project: | Вредновање квалитета и оптимизација прераде пшенице у светлу климатских промена | Metadata source: | Migracija | M-category: | 21aM21a |
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