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Book of abstracts of ISEKI Food Association E-Conference: Food Quality and Texture in Sustainable Producton and Healthy Consumpton
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Naziv: | Book of abstracts of ISEKI Food Association E-Conference: Food Quality and Texture in Sustainable Producton and Healthy Consumpton | Autori: | Dapčević Hadnađev, Tamara R. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Godina: | 2020 | Publikacija: | The potental of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour | Izdavač: | Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti | Tip rezultata: | Konferencijski rad | ISBN: | 978-606-072-022-5![]() ![]() |
Kolacija: | 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 | Izvor metapodataka: | Migrirano iz RIS podataka | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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