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Free sulphydryl groups, disulphide and amino groups content of wheat flour influenced by different climatic conditions
| Title: | Free sulphydryl groups, disulphide and amino groups content of wheat flour influenced by different climatic conditions | Authors: | Torbica, Aleksandra M.   ; Tomić, Jelena M. |
Issue Date: | 2017 | Publication: | The 4th North and East European Congress on Food (NEEFood) | Publisher: | Kaunas University of Technology, Department of Food Science and Technology, Kaunas, Lithuania | Type: | Conference Paper | ISBN: | 978-609-02-1373-5  Search Idenfier |
Collation: | str. 116-116 | URI: | https://enauka.gov.rs/handle/123456789/337342 | URL: | https://bioencapbread.com/wp-content/uploads/2016/10/NEEFOOD-2017-ABSTRACT-BOOK.pdf | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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