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Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content
| Naziv: | Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content | Autori: | Nikolić, Valentina   ; Simić, Marijana ; Kandić, Vesna ; Dodevska, Margarita ; Titan, Primož; Dodig, Dejan ; Žilić, Slađana |
Godina: | 2021 | Publikacija: | Journal of Food Processing and Preservation | ISSN: | 0145-8892 Journal of Food Processing and Preservation Pretraži identifikator |
Izdavač: | New York : Wiley | Tip rezultata: | Naučni članak | Kolacija: | vol. 46 br. 10 str. 15805 | DOI: | 10.1111/jfpp.15805 | WoS-ID: | 000679953300001 | Scopus-ID: | 2-s2.0-85111702045 | URI: | https://enauka.gov.rs/handle/123456789/431792 http://rik.mrizp.rs/handle/123456789/841 |
Projekat: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) (RS-200040) | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
