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eNauka >  Rezultati >  Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle
Title: Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle
Authors: Škrobot, Dubravka  ; Sakač, Marijana  ; Mišan, Aleksandra  ; Mandić, Anamarija  ; Pestorić, Mladenka  
Issue Date: 2015
Publication: JOURNAL OF CEREAL SCIENCE
ISSN: 0733-5210 Journal of Cereal Science Search Idenfier
Type: Article
Collation: vol. 66 str. 1-9
DOI: 10.1016/j.jcs.2015.09.004
WoS-ID: 000366540300001
Scopus-ID: 2-s2.0-84950283323
URI: https://enauka.gov.rs/handle/123456789/223581
Project: Ministry of Education, Science and Technological Development, Republic of Serbia [TR31029]
Metadata source: Migracija
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