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eNauka >  Results >  Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation
Title: Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation
Authors: Filipčev, Bojana  ; Šimurina, Olivera  ; Sakač, Marijana  ; Sedej, Ivana ; Jovanov, Pavle  ; Pestorić, Mladenka  ; Bodroža-Solarov, Marija  
Issue Date: 2011
Publication: FOOD CHEMISTRY
ISSN: 0308-8146 Food Chemistry Search Idenfier
Type: Article
Collation: vol. 125 br. 1 str. 164-170
DOI: 10.1016/j.foodchem.2010.08.055
WoS-ID: 000284681600024
Scopus-ID: 2-s2.0-77957869935
URI: https://enauka.gov.rs/handle/123456789/197810
Project: Ministry of Science and Development of the Republic of Serbia
Metadata source: Migracija
M-category: 
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