Results
eNauka >
Results >
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
| Title: | Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour | Authors: | Žilić, Slađana   ; Babić, Milosav ; Serpen, Arda; Gokmen, Vural; Mogol, Burce Atac; Akillioglu, Gul |
Issue Date: | 2013 | Publication: | Journal of Cereal Science | ISSN: | 0733-5210 Journal of Cereal Science Search Idenfier |
Publisher: | Academic Press Ltd- Elsevier Science Ltd, London | Type: | Article | Collation: | vol. 58 br. 1 str. 1-7 | DOI: | 10.1016/j.jcs.2013.05.003 | WoS-ID: | 000322292900001 | Scopus-ID: | 2-s2.0-84880051961 | URI: | http://rik.mrizp.rs/handle/123456789/495 https://enauka.gov.rs/handle/123456789/353615 |
Project: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-category: | 21M21 |
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.