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eNauka >  Results >  Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects
Title: Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects
Authors: Đorđević, Marijana  ; Šoronja-Simović, Dragana  ; Nikolić, Ivana  ; Đorđević, Miljana  ; Šereš, Zita  ; Milašinović-Šeremešić, Marija  
Issue Date: 2019
Publication: Food Chemistry
ISSN: 0308-8146 Food Chemistry Search Idenfier
Type: Article
Collation: vol. 295 str. 189-197
DOI: 10.1016/j.foodchem.2019.05.066
WoS-ID: 000470098000023
Scopus-ID: 2-s2.0-85065882867
PMID: 295
URI: https://enauka.gov.rs/handle/123456789/222747
https://open.uns.ac.rs/handle/123456789/56
Metadata source: Migracija
M-category: 
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