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Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
| Naziv: | Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread | Autori: | Škrobot, Dubravka   ; Dapčević-Hadnađev, Tamara ; Tomić, Jelena ; Maravić, Nikola ; Popović, Nikola ; Jovanov, Pavle ; Hadnađev, Miroslav |
Godina: | 2022 | Publikacija: | Foods | ISSN: | 2304-8158 Foods Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 11 br. 23 str. 3927-3927 | DOI: | 10.3390/foods11233927 | WoS-ID: | 000897238600001 | Scopus-ID: | 2-s2.0-85143605856 | PMID: | 36496735 | PMCID: | PMC9741205 | URI: | http://oa.fins.uns.ac.rs/handle/123456789/248 https://enauka.gov.rs/handle/123456789/579077 https://www.cris.uns.ac.rs/record.jsf?recordId=131083&source=eNauka&language=en https://imagine.imgge.bg.ac.rs/handle/123456789/1666 |
Projekat: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200222 (Institut za prehrambene tehnologije, Novi Sad) | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
