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Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads
| Title: | Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads | Authors: | Rashed, Mahmoud Said; Pojic, Milica M   ; Mcdonagh, Ciara; Gallagher, Eimear; Frias, Jesus M; Pathania, Shivani |
Issue Date: | 2024 | Publication: | JOURNAL OF FOOD SCIENCE | ISSN: | 0022-1147 Journal of Food Science Search Idenfier |
Type: | Article | Collation: | vol. 89 br. 6 str. 3347-3368 | DOI: | 10.1111/1750-3841.17089 | WoS-ID: | 001222370800001 | Scopus-ID: | 2-s2.0-85192972103 | URI: | https://enauka.gov.rs/handle/123456789/937994 | Project: | Teagasc Teagasc Walsh Scholarship Programme [451-03-47/2023-01/200134] Ministry of Science and Technological Development and Innovation of the Republic of Serbia |
Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 21M21 |
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