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Effect of transglutaminase and ascorbic acid on the properties of dough and bread made from low quality flour
| Naziv: | Effect of transglutaminase and ascorbic acid on the properties of dough and bread made from low quality flour | Autori: | Plavšić, Dragana   ; Psodorov, Đorđe ; Šimurina, Olivera ; Filipčev, Bojana ; Ikonić, Predrag ; Bodroža-Solarov, Marija ; Jevtić-Mučibabić, Rada |
Godina: | 2011 | Publikacija: | Proceedings, 6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists, 6th International Congress Flour-Bread '11 & 8th Croatian Congress of Cereal Technologists, Opatia, Croatia, 2011, 12.10.-14.10. | ISSN: | 1848-2562  Pretraži identifikator |
Izdavač: | Faculty of Food Technology, Osijek University of Osijek, Croatia | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7994-027-8 Pretraži identifikator |
Kolacija: | str. 126-134 | Scopus-ID: | 2-s2.0-84991112188 | URI: | https://open.uns.ac.rs/handle/123456789/5710 https://enauka.gov.rs/handle/123456789/487312 https://www.cris.uns.ac.rs/record.jsf?recordId=94470&source=eNauka&language=en |
URL: | http://www.ptfos.unios.hr/joomla/znanost/brasno-kruh/ | Izvor metapodataka: | Migracija | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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