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Title: The interaction of dietary fibres with structural dough components in the process of making decrease energy bakery products
Authors: Filipović, Jelena  
Issue Date: 2010
Publication: The 4th european workshop on food engineering and technology
Publisher: Faculity of Agriculture, University of Belgrade, Serbia
Type: Conference Paper
Collation: str. 20-20
URI: https://enauka.gov.rs/handle/123456789/405335
Metadata source: Migrirano iz RIS podataka
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