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eNauka >  Rezultati >  Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles
Title: Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles
Authors: Natasa Milicevic  ; Marijana Sakac  ; Bojana Saric  ; Dubravka Skrobot  ; Bojana Filipcev  ; Olivera Simurina  ; Pavle Jovanov  ; Mladenka Pestoric  ; Aleksandar Maric  
Issue Date: 2023
Publication: Chemical Industry and Chemical Engineering Quarterly
ISSN: 1451-9372 Chemical Industry and Chemical Engineering Quarterly / CICEQ Search Idenfier
Type: Article
Collation: vol. 29 br. 3 str. 179-187
DOI: 10.2298/CICEQ211222025M
WoS-ID: 000978341600002
Scopus-ID: 2-s2.0-85159035988
URI: http://oa.fins.uns.ac.rs/handle/123456789/176
https://enauka.gov.rs/handle/123456789/766149
Metadata source: (Preuzeto iz ORCID-a) Marić, Aleksandar
M-category: 
23M23

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