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Free sulphydryl content of wheat flour and its impact on rheological properties of dough / sadržaj slobodnih fulfihidrilnih grupa pšeničnog brašna i njihov uticaj na reološke osobine testa
| Title: | Free sulphydryl content of wheat flour and its impact on rheological properties of dough / sadržaj slobodnih fulfihidrilnih grupa pšeničnog brašna i njihov uticaj na reološke osobine testa | Authors: | Rakita, Slađana   ; Tomić, Jelena ; Pojić, Milica ; Torbica, Aleksandra ; Živančev, Dragan ; Hadnađev, Miroslav ; Dapčević-Hadnađev, Tamara |
Issue Date: | 2013 | Publication: | Third International Conference Sustainable Postharvest and Food Technologies, INOPTEP 2013, and XXV National Conference Processing and Energy in Agriculture, PTEP 2013 | Publisher: | National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, Vrnjačka Banja, Serbia | Type: | Conference Paper | ISBN: | 978-86-7520-267-7  Search Idenfier |
Collation: | str. 171-176 | URI: | https://enauka.gov.rs/handle/123456789/371387 | URL: | https://www.ptep.org.rs | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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