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eNauka >  Results >  Incorporation of emulsifying starch in bread processing: impact on dough and bread performance
Title: Incorporation of emulsifying starch in bread processing: impact on dough and bread performance
Authors: Pojić, Milica  ; T. Lucas,; Dapčević-Hadnađev, Tamara  ; Hadnađev, Miroslav  ; M. Musse; D. Grenier; C. Rondeau; Tomić, Jelena  ; M. Cambert; S. Quellec;
Torbica, Aleksandra  ; F. Mariette;
Issue Date: 2013
Publication: 7th International Congress "Flour-Bread '13" and 9th Croatian Congress of Cereal Technologists "Brašno-Kruh '13"
ISSN: 1848-2554 Search Idenfier
Publisher: Faculty of food technology, Osijek, University of Osijek, International association for cereal science and technology, Hrvatska
Type: Conference Paper
Collation: str. 58-58
URI: https://enauka.gov.rs/handle/123456789/363970
URL: http://www.ptfos.unios.hr/flour-bread/
Metadata source: Migrirano iz RIS podataka
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