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eNauka >  Rezultati >  Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties
Naziv: Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties
Autori: Nikolić, Nada  ; Sakač, Marijana  ; Mastilović, Jasna  
Godina: 2011
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. 44 br. 3 str. 650-655
DOI: 10.1016/j.lwt.2010.08.017
WoS-ID: 000286778800010
Scopus-ID: 2-s2.0-78650513426
URI: https://enauka.gov.rs/handle/123456789/392236
Projekat: Ministry of Science and Technology of the Republic of Serbia [20068]
Izvor metapodataka: Migracija
M-kategorija: 
21aM21a - Vodeći međunarodni časopis kategorije M21a

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