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eNauka >  Results >  Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches
Title: Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches
Other Titles: -
Authors: Pojić, Milica  ; Musse, Maja; Rondeau, Corinne; Hadnađev, Miroslav  ; Grenier, David; Mariette, François; Cambert, Mireille; Diascorn, Yves; Quellec, Stéphane; Torbica, Aleksandra  ;
Dapčević Hadnađev, Tamara  ; Lucas, Tiphaine;
Issue Date: 2016
Publication: Food and Bioprocess Technology
ISSN: 1935-5130 Food and Bioprocess Technology Search Idenfier
Publisher: Springer
Type: Article
Collation: vol. 9 br. 8 str. 1287-1305
DOI: 10.1007/s11947-016-1713-2
WoS-ID: 000382973300004
Scopus-ID: 2-s2.0-84961199665
URI: https://enauka.gov.rs/handle/123456789/538511
http://oa.fins.uns.ac.rs/handle/123456789/34
Project: Вредновање квалитета и оптимизација прераде пшенице у светлу климатских промена
Metadata source: Migracija
M-category: 
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