Influence of mixing procedure of wheat dough with added oxidative improvers on the texture and color of wheat bread

Vukić, Milan; Tomić, Jelena; Mastilović, Jasna; Torbica, Aleksandra; Grujić, Radoslav

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eNauka > Rezultati > Influence of mixing procedure of wheat dough with added oxidative improvers on the texture and color of wheat bread

Naziv:	Influence of mixing procedure of wheat dough with added oxidative improvers on the texture and color of wheat bread
Autori:	Vukić, Milan; Tomić, Jelena ; Mastilović, Jasna ; Torbica, Aleksandra ; Grujić, Radoslav
Godina:	2014
Publikacija:	Journal of Hygienic Engineering and Design
ISSN:	1857-8489 Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	vol. 8 str. 67-73
URI:	https://enauka.gov.rs/handle/123456789/212789
URL:	https://www.jhed.mk/filemanager/JHED%20Vol.%208/02.%20FQS/06.%20Milan%20Vuki%C4%87.pdf
Izvor metapodataka:	Migrirano iz RIS podataka
M-kategorija:	Mp kategorija će biti prikazana naknadno.

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