Book of abstracts of ISEKI Food Association E-Conference: Food Quality and Texture in Sustainable Producton and Healthy Consumpton

Dapčević Hadnađev, Tamara R.; Škrobot, Dubravka J.; Tomić, Jelena M.; Hadnađev, Miroslav S.

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Title:	Book of abstracts of ISEKI Food Association E-Conference: Food Quality and Texture in Sustainable Producton and Healthy Consumpton
Authors:	Dapčević Hadnađev, Tamara R. ; Škrobot, Dubravka J. ; Tomić, Jelena M. ; Hadnađev, Miroslav S.
Issue Date:	2020
Publication:	The potental of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour
Publisher:	Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti
Type:	Other
ISBN:	978-606-072-022-5 Search Idenfier
Collation:	str. 107-107
URI:	https://enauka.gov.rs/handle/123456789/485594
URL:	https://www.iseki-food.net/events/iseki-e-conference-food-quality-and-texture-sustainable-production-and-healthy-consumption
Metadata source:	Migrirano iz RIS podataka
M-category:	Mp. category will be shown later

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