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Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition
| Naziv: | Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition | Autori: | Selaković, Anastasija; Nikolić, Ivana   ; Dokić, Ljubica ; Šoronja-Simović, Dragana ; Šimurina, Olivera ; Zahorec, Jana ; Šereš, Zita |
Godina: | 2021 | Publikacija: | LWT-FOOD SCIENCE AND TECHNOLOGY | ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator |
Izdavač: | Elsevier | Tip rezultata: | Naučni članak | Kolacija: | 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 | Projekat: | Ministry of Education, Science and Technological Development of Serbia [451-03-68/2020-14/200134] | Izvor metapodataka: | Migracija | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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