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еНаука >  Резултати >  Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads
Naziv: Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads
Autori: Knez, Marija  ; Abbott, Cathy; Stangoulis, James C. R.
Godina: 2014
Publikacija: European Food Research and Technology
ISSN: 1438-2377 European Food Research and Technology Pretraži identifikator
Izdavač: Springer Verlag
Tip rezultata: Naučni članak
Kolacija: 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
Izvor metapodataka: (Preuzeto iz CrossRef-a) Knez, Marija
M-kategorija: 
22M22 - Međunarodni časopis kategorije M22

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