Rezultati
eNauka >
Rezultati >
Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads
| Naziv: | Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads | Autori: | Rashed, Mahmoud Said; Pojic, Milica M   ; Mcdonagh, Ciara; Gallagher, Eimear; Frias, Jesus M; Pathania, Shivani |
Godina: | 2024 | Publikacija: | JOURNAL OF FOOD SCIENCE | ISSN: | 0022-1147 Journal of Food Science Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | 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 | Projekat: | Teagasc Teagasc Walsh Scholarship Programme [451-03-47/2023-01/200134] Ministry of Science and Technological Development and Innovation of the Republic of Serbia |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
Rezultati na eNauka su zaštićeni autorskim pravima i sva prava su zadržana, osim ako nije drugačije naznačeno.