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eNauka >  Results >  Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
Title: Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
Authors: Janić-Hajnal, Elizabet  ; Tomić, Jelena  ; Torbica, Aleksandra  ; Rakita, Slađana  ; Pojić, Milica  ; Živančev, Dragan  ; Hadnađev, Miroslav  ; Dapčević-Hadnađev, Tamara  
Issue Date: 2014
Publication: Food Chemistry
ISSN: 0308-8146 Food Chemistry Search Idenfier
Publisher: Elsevier Sci Ltd, Oxford
Type: Article
Collation: vol. 164 str. 158-165
DOI: 10.1016/j.foodchem.2014.05.054
WoS-ID: 000339457500024
Scopus-ID: 2-s2.0-84901937819
PMID: 24996319
URI: http://fiver.ifvcns.rs/handle/123456789/1297
https://www.cris.uns.ac.rs/record.jsf?recordId=100010&source=eNauka&language=en
http://oa.fins.uns.ac.rs/handle/123456789/22
https://enauka.gov.rs/handle/123456789/532648
Project: Vrednovanje kvaliteta i optimizacija prerade pšenice u svetlu klimatskih promena (RS-31007)
M-category: 
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