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Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour
| Naziv: | Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour | Autori: | Šimurina, Olivera   ; Filipčev, Bojana ; Bodroža-Solarov, Marija ; Šoronja-Simović, Dragana |
Godina: | 2015 | Publikacija: | Food & Feed Research | ISSN: | 2217-5369 Food and Feed Research Pretraži identifikator |
Izdavač: | Novi Sad : Institute for Food Technology | Tip rezultata: | Naučni članak | Kolacija: | vol. 42 br. 2 str. 101-108 | DOI: | 10.5937/ffr1502101s | VBS COBISS: | 262635532 | URI: | https://plus.cobiss.net/cobiss/sr/sr/bib/262635532#izum.si https://enauka.gov.rs/handle/123456789/443346 |
Izvor metapodataka: | Migracija | M-kategorija: | 51M51 - Vodeći nacionalni časopis kategorije M51 |
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