Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties

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Naziv:	Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties
Autori:	Milićević, Nataša ; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Šarić, Bojana ; Pezo, Lato ; Sakač, Marijana ; Pajin, Biljana
Godina:	2017
Publikacija:	Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
ISSN:	0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	vol. 86 str. 377-384
DOI:	10.1016/j.lwt.2017.08.004
WoS-ID:	000412034900049
Scopus-ID:	2-s2.0-85040033146
URI:	https://riofh.iofh.bg.ac.rs/handle/123456789/519 https://open.uns.ac.rs/handle/123456789/2328 https://enauka.gov.rs/handle/123456789/392059 https://www.cris.uns.ac.rs/record.jsf?recordId=131056&source=eNauka&language=en
Izvor metapodataka:	Migracija
M-kategorija:	21M21 - Vodeći međunarodni časopis kategorije M21

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