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The effect of mixing and thermal processing on the content and composition of free and bound phenolic acids in wheat flour dough
| Title: | The effect of mixing and thermal processing on the content and composition of free and bound phenolic acids in wheat flour dough | Authors: | Nikolić, Nada   ; Mitrović, Jelena ; Lazić, Miodrag ; Karabegović, Ivana ; Stojanović, Gordana ; Mastilović, Jasna |
Issue Date: | 2016 | Publication: | Proceedings- III International Congress Food Technology, Quality and Safety | Publisher: | Novi Sad : Institut za prehrambene tehnologije | Type: | Conference Paper | ISBN: | 978-86-7994-05-6 ИСБН није валидан Search Idenfier |
Collation: | str. 499-503 | URI: | https://enauka.gov.rs/handle/123456789/208803 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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