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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
| Naziv: | 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 | Autori: | Žilić, Sladjana   ; Janković, Marijana ; Barać, Miroljub ; Pešić, Mirjana ; Konić-Ristić, Aleksandra ; Hadži-Tašković-Šukalović, Vesna |
Godina: | 2016 | Publikacija: | Food & Function | ISSN: | 2042-6496 Food and Function Pretraži identifikator |
Izdavač: | Royal Soc Chemistry, Cambridge | Tip rezultata: | Naučni članak | Kolacija: | 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 |
Projekat: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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