Results

eNauka >  Results >  Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method
Title: Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method
Authors: Pojić, Milica  ; Hadnađev, Miroslav  ; Dapčević Hadnađev, Tamara  
Issue Date: 2013
Publication: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN: 1438-2377 European Food Research and Technology Search Idenfier
Type: Article
Collation: vol. 237 br. 3 str. 299-307
DOI: 10.1007/s00217-013-1991-0
WoS-ID: 000323334800003
Scopus-ID: 2-s2.0-84881544030
URI: https://enauka.gov.rs/handle/123456789/380271
Project: Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007]
Metadata source: Migracija
M-category: 
22M22

18
SCOPUSTM
9
OpenCitations
15
WEB OF SCIENCETM
Altmetric
Dimensions
Unpaywall

Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.