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Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties
| Naziv: | Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties | Autori: | Šarić, Bojana   ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Sakač, Marijana ; Mandić, Anamarija ; Mišan, Aleksandra ; Škrobot, Dubravka |
Godina: | 2019 | Publikacija: | JOURNAL OF TEXTURE STUDIES | ISSN: | 0022-4901 Journal of Texture Studies Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 50 br. 2 str. 124-130 | DOI: | 10.1111/jtxs.12374 | WoS-ID: | 000465026100005 | Scopus-ID: | 2-s2.0-85056471204 | URI: | https://www.cris.uns.ac.rs/record.jsf?recordId=131062&source=eNauka&language=en https://enauka.gov.rs/handle/123456789/558360 |
Projekat: | Ministry of Education, Science and Technological Development, Republic of Serbia [TR-31007, TR-31029] | Izvor metapodataka: | Migracija | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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