Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties

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Naziv:	Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties
Autori:	Jelena Tomić ; Tamara Dapčević-Hadnađev ; Dubravka Škrobot ; Nikola Maravić ; Nikola Popović ; Dušan Stevanović ; Miroslav Hadnađev
Godina:	2023
Publikacija:	LWT
ISSN:	0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	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://cris.uns.ac.rs/en/scientific-results/journal-publication/49373 https://imagine.imgge.bg.ac.rs/handle/123456789/2241 https://enauka.gov.rs/handle/123456789/766143
Projekat:	ReTRA - Reviving Traditional Breadmaking Processes through Innovative Approaches info:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
Izvor metapodataka:	(Preuzeto iz ORCID-a) Hadnađev, Miroslav
M-kategorija:	21aM21a - Vodeći međunarodni časopis kategorije M21a

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