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Title: Rheological properties of bread and durum wheat flour dough and their relation to the protein fraction contents
Authors: Janković, Marijana  ; Barać, Miroljub  ; Pešić, Mirjana  ; Žilić, Slađana  
Issue Date: 2012
Publication: 6th Central European Congress on Food
Publisher: University of Novi Sad, Institute of Food Technology, Serbia
Type: Conference Paper
ISBN: 978-86-7994-028-5 Search Idenfier
Collation: str. 308-308
URI: https://enauka.gov.rs/handle/123456789/548235
Metadata source: Migrirano iz RIS podataka
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