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eNauka >  Rezultati >  Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit
Naziv: Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit
Autori: Pavlićević, Milica Ž.; Tomić, Milos D.; Djonlagić, Jasna ; Stanojević, Sladjana  ; Vučelić-Radović, Biljana 
Godina: 2018
Publikacija: Journal of the American Oil Chemists Society
ISSN: 0003-021X Journal of the American Oil Chemists Society Pretraži identifikator
Izdavač: Wiley, Hoboken
Tip rezultata: Naučni članak
Kolacija: vol. 95 br. 2 str. 123-134
DOI: 10.1002/aocs.12002
WoS-ID: 000428333100002
Scopus-ID: 2-s2.0-85043782297
URI: https://aspace.agrif.bg.ac.rs/handle/123456789/4747
http://aspace.agrif.bg.ac.rs/handle/123456789/4747
https://enauka.gov.rs/handle/123456789/555889
Projekat: Interdisciplinarni pristup stvaranju novih sorti soje i unapređenju tehnologije gajenja i dorade semena (RS-31022)
Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
M-kategorija: 
22M22 - Međunarodni časopis kategorije M22

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