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Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads
| Title: | Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads | Authors: | Knez, Marija   ; Abbott, Cathy; Stangoulis, James C. R. |
Issue Date: | 2014 | Publication: | European Food Research and Technology | ISSN: | 1438-2377 European Food Research and Technology Search Idenfier |
Publisher: | Springer Verlag | Type: | Article | Collation: | vol. 239 br. 5 str. 803-811 | DOI: | 10.1007/s00217-014-2273-1 | WoS-ID: | 000343914600009 | Scopus-ID: | 2-s2.0-84928376596 | URI: | https://enauka.gov.rs/handle/123456789/857324 | Metadata source: | (Preuzeto iz CrossRef-a) Knez, Marija | M-category: | 22M22 |
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