Rezultati

eNauka >  Results >  Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
Title: Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
Authors: Torbica, Aleksandra  ; Hadnađev, Miroslav  ; Dapčević Hadnađev, Tamara  
Issue Date: 2010
Publication: FOOD HYDROCOLLOIDS
ISSN: 0268-005X Food Hydrocolloids Search Idenfier
Type: Article
Collation: vol. 24 br. 6-7 str. 626-632
DOI: 10.1016/j.foodhyd.2010.03.004
WoS-ID: 000277717200010
Scopus-ID: 2-s2.0-77955056462
URI: https://enauka.gov.rs/handle/123456789/219571
Project: Ministry of Science and Technological Development, Republic of Serbia [20068]
Metadata source: Migracija
M-category: 
21a+M21a+

291
SCOPUSTM
193
OpenCitations
229
WEB OF SCIENCETM
Alt metrika
Dimensions
Unpaywall

Rezultati na eNauka su zaštićeni autorskim pravima i sva prava su zadržana, osim ako nije drugačije naznačeno.