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

Šoronja-Simović, Dragana; Zahorec, Jana; Šereš, Zita; Griz, Ana; Sterniša, Meta; Smole Možina, Sonja

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eNauka > Rezultati > 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

Naziv:	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
Autori:	Šoronja-Simović, Dragana ; Zahorec, Jana ; Šereš, Zita ; Griz, Ana; Sterniša, Meta; Smole Možina, Sonja
Godina:	2021
Publikacija:	Journal of Food Science and Technology
ISSN:	0022-1155 Journal of Food Science and Technology, Mysore Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	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
Izvor metapodataka:	(Preuzeto iz CrossRef-a) Zahorec, Jana
M-kategorija:	22M22 - Rad u istaknutom međ. časopisu

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