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The effect of anthocyanin-rich maize flour on phenolic compounds content, and the textural and sensory properties of composite bread
| Naziv: | The effect of anthocyanin-rich maize flour on phenolic compounds content, and the textural and sensory properties of composite bread | Autori: | Janković, Marijana   ; Žilić, Slađana ; Šimurina, Olivera ; Filipčev, Bojana ; Dodig, Dejan ; Kandić, Vesna ; Vančetović, Jelena |
Godina: | 2016 | Publikacija: | 18th World Congress of Food Science and Technology | Izdavač: | Institute of Food Science and Technology Ireland | Tip rezultata: | Konferencijski rad | ISBN: | 978-1-5262-0545-2  Pretraži identifikator |
Kolacija: | str. 161-161 | URI: | https://enauka.gov.rs/handle/123456789/353962 | Izvor metapodataka: | Migrirano iz RIS podataka | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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