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The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
| Naziv: | The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough | Autori: | Janković, Marijana   ; Barać, Miroljub ; Pešić, Mirjana ; Dodig, Dejan ; Kandić, Vesna ; Žilić, Sladjana |
Godina: | 2015 | Publikacija: | International Journal of Food Science and Technology | ISSN: | 0950-5423 International Journal of Food Science and Technology Pretraži identifikator |
Izdavač: | Wiley-Blackwell, Hoboken | Tip rezultata: | Naučni članak | Kolacija: | vol. 50 br. 10 str. 2236-2245 | DOI: | 10.1111/ijfs.12894 | WoS-ID: | 000362954100013 | Scopus-ID: | 2-s2.0-84941733364 | URI: | https://enauka.gov.rs/handle/123456789/439797 https://aspace.agrif.bg.ac.rs/handle/123456789/3680 http://rik.mrizp.rs/handle/123456789/577 http://aspace.agrif.bg.ac.rs/handle/123456789/3680 |
Projekat: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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