Results
eNauka >
Results >
Neoformed compounds from the Maillard reaction in cereal cookies. Effect of whole-grain flour of rye, hull-less oat and hull-less barley
| Title: | Neoformed compounds from the Maillard reaction in cereal cookies. Effect of whole-grain flour of rye, hull-less oat and hull-less barley | Authors: | Žilić, Slađana M.   ; Işıl Gürsul; Vural Gokmen; Dejan Dodig |
Issue Date: | 2019 | Publication: | 10th International Congress Flour-Bread '19 and 12th Croatian Congress of Cereal Technologists Brašno-Kruh '19 | Publisher: | Osijek, Croatia | Type: | Conference Paper | Collation: | str. 20-20 | URI: | https://enauka.gov.rs/handle/123456789/359250 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
Google ScholarTM
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.