Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit

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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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