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eNauka >  Results >  Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition
Title: Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition
Authors: Selaković, Anastasija; Nikolić, Ivana  ; Dokić, Ljubica  ; Šoronja-Simović, Dragana  ; Šimurina, Olivera  ; Zahorec, Jana  ; Šereš, Zita  
Issue Date: 2021
Publication: LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN: 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier
Publisher: Elsevier
Type: Article
Collation: vol. 138 br. 10 str. 110604-110604
DOI: 10.1016/j.lwt.2020.110604
WoS-ID: 000608242300018
Scopus-ID: 2-s2.0-85096856469
URI: https://enauka.gov.rs/handle/123456789/392051
Project: Ministry of Education, Science and Technological Development of Serbia [451-03-68/2020-14/200134]
Metadata source: Migracija
M-category: 
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