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Influence of soy protein hydrolysates on the rheological characteristics of wheat dough
| Naziv: | Influence of soy protein hydrolysates on the rheological characteristics of wheat dough | Autori: | Culetu Alina; Duta Denisa; Knežević-Jugović, Zorica D.   ; Jovanović, Jelena R. ; Šekuljica, Nataša Ž. ; Stefanović, Andrea B. |
Godina: | 2018 | Publikacija: | Foodtech congress : abstract book / IV International Congress “Food Technology, Quality and Safety” | Izdavač: | Novi Sad : Institute of Food Technology | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7994-054-4  Pretraži identifikator |
Kolacija: | str. 18-18 | URI: | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6258 https://TechnoRep.tmf.bg.ac.rs/handle/123456789/6258 http://www.foodtech.uns.ac.rs/index.php?page=committes https://enauka.gov.rs/handle/123456789/269556 |
URL: | http://www.foodtech.uns.ac.rs/index.php?page=committes | Projekat: | EUREKA Project / SOYZYME E! 9936 - Design of novel enzyme-based technologies for structuring and processing of soy proteins | Izvor metapodataka: | Migracija | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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