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Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides
| Title: | Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides | Authors: | Dapčević Hadnađev, Tamara   ; Dokić, Ljubica ; Pojić, Milica ; Hadnađev, Miroslav ; Torbica, Aleksandra ; Rakita, Slađana |
Issue Date: | 2014 | Publication: | Hemijska industrija | ISSN: | 0367-598X Hemijska industrija Search Idenfier |
Publisher: | Beograd : Savez hemičara i tehnologa Jugoslavije | Type: | Article | Collation: | vol. 68 br. 1 str. 99-106 | DOI: | 10.2298/hemind130124033d | WoS-ID: | 000335293800012 | Scopus-ID: | 2-s2.0-84898766955 | VBS COBISS: | 230256140 | URI: | https://enauka.gov.rs/handle/123456789/279298 https://plus.cobiss.net/cobiss/sr/sr/bib/230256140#izum.si https://www.cris.uns.ac.rs/record.jsf?recordId=91357&source=eNauka&language=en https://open.uns.ac.rs/handle/123456789/7249 |
Metadata source: | Migracija | M-category: | 23M23 |
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