Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

Rezultati

Naziv:	Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects
Autori:	Đorđević, Marijana ; Šoronja-Simović, Dragana ; Nikolić, Ivana ; Đorđević, Miljana ; Šereš, Zita ; Milašinović-Šeremešić, Marija
Godina:	2019
Publikacija:	Food Chemistry
ISSN:	0308-8146 Food Chemistry Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	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
Izvor metapodataka:	Migracija
M-kategorija:	21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+

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