Results
eNauka >
Rezultati >
Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles
| Naziv: | Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles | Autori: | Natasa Milicevic   ; Marijana Sakac ; Bojana Saric ; Dubravka Skrobot ; Bojana Filipcev ; Olivera Simurina ; Pavle Jovanov ; Mladenka Pestoric ; Aleksandar Maric |
Godina: | 2023 | Publikacija: | Chemical Industry and Chemical Engineering Quarterly | ISSN: | 1451-9372 Chemical Industry and Chemical Engineering Quarterly / CICEQ Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | 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 |
Izvor metapodataka: | (Preuzeto iz ORCID-a) Marić, Aleksandar | M-kategorija: | 23M23 - Međunarodni časopis kategorije M23 |
Items in eNauka are protected by copyright, with all rights reserved, unless otherwise indicated.