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eNauka >  Results >  Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso
Title: Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso
Authors: Pavličević, Milica; Vučinić, Dajana; Stošić, Miljana; Boely, Elise; Filipčev, Bojana  ; Dokić, Ljubica  ; Pavlović, Vladimir  ; Rac, Vladislav  ; Demin, Mirjana  ; Radović, Biljana;
Rakić, Vesna  ;
Issue Date: 2023
Publication: Cereal Chemistry
ISSN: 0009-0352 Cereal Chemistry Search Idenfier
Publisher: Wiley Online Library
Type: Article
Collation: vol. 100 br. 6 str. 1326-1335
DOI: 10.1002/cche.10714
WoS-ID: 001066457100001
Scopus-ID: 2-s2.0-85171531335
URI: https://enauka.gov.rs/handle/123456789/791874
http://oa.fins.uns.ac.rs/handle/123456789/401
Metadata source: (Preuzeto iz CrossRef-a) Dokić, Ljubica
M-category: 
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