Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

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Title:	Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva
Authors:	Demin, Mirjana ; Popov-Raljić, Jovanka ; Laličić-Petronijević, Jovanka ; Rabrenović, Biljana ; Filipčev, Bojana ; Šimurina, Olivera
Issue Date:	2013
Publication:	Hemijska industrija
ISSN:	0367-598X Hemijska industrija Search Idenfier
Publisher:	Savez hemijskih inženjera, Beograd
Type:	Article
Collation:	vol. 67 br. 3 str. 455-463
DOI:	10.2298/HEMIND120613091D
WoS-ID:	000324565900008
Scopus-ID:	2-s2.0-84879717231
URI:	http://aspace.agrif.bg.ac.rs/handle/123456789/3233 https://plus.cobiss.net/cobiss/sr/sr/bib/44582671#izum.si https://enauka.gov.rs/handle/123456789/565450 https://aspace.agrif.bg.ac.rs/handle/123456789/3233 https://www.cris.uns.ac.rs/record.jsf?recordId=95981&source=eNauka&language=en http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/2/7494
M-category:	23M23

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