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eNauka >  Results >  Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties
Title: Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties
Authors: Jelena Tomić  ; Tamara Dapčević-Hadnađev  ; Dubravka Škrobot  ; Nikola Maravić  ; Nikola Popović  ; Dušan Stevanović  ; Miroslav Hadnađev  
Issue Date: 2023
Publication: LWT
ISSN: 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier
Type: Article
Collation: vol. 175 str. 114482-114482
DOI: 10.1016/j.lwt.2023.114482
WoS-ID: 000977923900001
Scopus-ID: 2-s2.0-85146564936
URI: http://oa.fins.uns.ac.rs/handle/123456789/233
https://imagine.imgge.bg.ac.rs/handle/123456789/2241
https://enauka.gov.rs/handle/123456789/766143
Metadata source: (Preuzeto iz ORCID-a) Hadnađev, Miroslav
M-category: 
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