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eNauka >  Results >  Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
Title: Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
Authors: Žilić, Sladjana  ; Janković, Marijana  ; Barać, Miroljub  ; Pešić, Mirjana  ; Konić-Ristić, Aleksandra ; Hadži-Tašković-Šukalović, Vesna
Issue Date: 2016
Publication: Food & Function
ISSN: 2042-6496 Food and Function Search Idenfier
Publisher: Royal Soc Chemistry, Cambridge
Type: Article
Collation: vol. 7 br. 10 str. 4323-4331
DOI: 10.1039/c6fo01095d
WoS-ID: 000386236000021
Scopus-ID: 2-s2.0-84991497917
PMID: 27713973
URI: http://aspace.agrif.bg.ac.rs/handle/123456789/4090
https://enauka.gov.rs/handle/123456789/211006
http://rik.mrizp.rs/handle/123456789/624
Project: Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069)
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