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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
| Naziv: | The effect of mixing and thermal processing on the content and composition of free and bound phenolic acids in wheat flour dough | Autori: | Nikolić, Nada   ; Mitrović, Jelena ; Lazić, Miodrag ; Karabegović, Ivana ; Stojanović, Gordana ; Mastilović, Jasna |
Godina: | 2016 | Publikacija: | Proceedings- III International Congress Food Technology, Quality and Safety | Izdavač: | Novi Sad : Institut za prehrambene tehnologije | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7994-05-6 ИСБН није валидан Pretraži identifikator |
Kolacija: | str. 499-503 | URI: | https://enauka.gov.rs/handle/123456789/208803 | Izvor metapodataka: | Migrirano iz RIS podataka | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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