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eNauka >  Results >  Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics
Title: Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics
Authors: Filipčev, Bojana  ; Pojić, Milica  ; Šimurina, Olivera  ; Mišan, Aleksandra  ; Mandić, Anamarija  
Issue Date: 2021
Publication: LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN: 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier
Type: Article
Collation: vol. 151 str. 112156-112156
DOI: 10.1016/j.lwt.2021.112156
WoS-ID: 000694714400002
Scopus-ID: 2-s2.0-85110281169
URI: https://enauka.gov.rs/handle/123456789/180353
Project: Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200222]
Metadata source: Migracija
M-category: 
21aM21a

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