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Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
| Naziv: | Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake | Autori: | Maravić, Nikola   ; Škrobot, Dubravka ; Dapčević-Hadnađev, Tamara ; Pajin, Biljana ; Tomić, Jelena ; Hadnađev, Miroslav |
Godina: | 2022 | Publikacija: | Foods | ISSN: | 2304-8158 Foods Pretraži identifikator |
Izdavač: | Basel: MDPI | Tip rezultata: | Naučni članak | Kolacija: | vol. 11 br. 14 str. Art. No. 1992 | DOI: | 10.3390/foods11141992 | WoS-ID: | 000831488000001 | Scopus-ID: | 2-s2.0-85133828138 | PMID: | 35885235 | PMCID: | PMC9323716 | URI: | https://www.cris.uns.ac.rs/record.jsf?recordId=131081&source=eNauka&language=en http://oa.fins.uns.ac.rs/handle/123456789/250 https://enauka.gov.rs/handle/123456789/766144 |
Projekat: | ReTRA - Reviving Traditional Breadmaking Processes through Innovative Approaches | Izvor metapodataka: | (Preuzeto iz ORCID-a) Hadnađev, Miroslav | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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