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The potental of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour
| Title: | The potental of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour | Authors: | Dapčević Tamara   ; Jambrec Dubravka ; Tomić Jelena ; Hadnađev Miroslav |
Issue Date: | 2020 | Publication: | Book of Abstracts of ISEKI Food Association E-Conference: Food Quality and Texture in Sustainable Producton and Healthy Consumpton, ISEKI Food Association E-Conference: Food Quality and Texture in Sustainable Producton and Healthy Consumpton, Bucharest, Romania, 2020, 18–19 November. | Type: | Conference Paper | Collation: | str. 107 | URI: | https://www.cris.uns.ac.rs/record.jsf?recordId=132193&source=eNauka&language=en http://oa.fins.uns.ac.rs/handle/123456789/120 https://enauka.gov.rs/handle/123456789/790566 |
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