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The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety
| Title: | The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety | Authors: | Šoronja-Simović, Dragana   ; Zahorec, Jana ; Šereš, Zita ; Griz, Ana; Sterniša, Meta; Smole Možina, Sonja |
Issue Date: | 2021 | Publication: | Journal of Food Science and Technology | ISSN: | 0022-1155 Journal of Food Science and Technology, Mysore Search Idenfier |
Type: | Article | Collation: | vol. 59 br. 4 str. 1429-1439 | DOI: | 10.1007/s13197-021-05152-y | WoS-ID: | 000658073200002 | Scopus-ID: | 2-s2.0-85107509646 | PMID: | 35250067 | PMCID: | PMC8882524 | URI: | https://enauka.gov.rs/handle/123456789/766960 | Metadata source: | (Preuzeto iz CrossRef-a) Zahorec, Jana | M-category: | 22M22 |
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