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Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
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Naziv: | Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour? | Autori: | Žilić, Slađana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Godina: | 2014 | Publikacija: | International Journal of Food Science and Technology | ISSN: | 0950-5423![]() ![]() |
Izdavač: | Wiley, Hoboken | Tip rezultata: | Naučni članak | Kolacija: | vol. 49 br. 4 str. 1040-1047 | DOI: | 10.1111/ijfs.12397 | WoS-ID: | 000332757300012 | Scopus-ID: | 2-s2.0-84900574538 | URI: | http://rik.mrizp.rs/handle/123456789/550 http://rimsi.imsi.bg.ac.rs/handle/123456789/758 https://enauka.gov.rs/handle/123456789/439795 |
Projekat: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) COST action (Infogest) - FA1005 |
M-kategorija: | 22M22 - Rad u istaknutom međ. časopisu |
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