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Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water
| Naziv: | Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water | Autori: | Đorđević, Marijana   ; Šoronja-Simović, Dragana ; Nikolić, Ivana ; Dokić, Ljubica ; Đorđević, Miljana ; Šereš, Zita ; Šaranović, Žana |
Godina: | 2018 | Publikacija: | International Journal of Food Science and Technology | ISSN: | 0950-5423 International Journal of Food Science and Technology Pretraži identifikator |
Izdavač: | Wiley | Tip rezultata: | Naučni članak | Kolacija: | vol. 53 br. 8 str. 1832-1837 | DOI: | 10.1111/ijfs.13797 | WoS-ID: | 000438721700004 | Scopus-ID: | 2-s2.0-85050009187 | URI: | https://open.uns.ac.rs/handle/123456789/1426 https://enauka.gov.rs/handle/123456789/218174 |
Izvor metapodataka: | Migracija | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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