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Sourdough technology as a strategy to enhance the appearance, texture, and sensory attributes of wheat bread containing non-germinated and germinated alfalfa seed
| Naziv: | Sourdough technology as a strategy to enhance the appearance, texture, and sensory attributes of wheat bread containing non-germinated and germinated alfalfa seed | Autori: | Djordjević, Marijana   ; Djordjević, Miljana ; Radosław Spychaj; Ewa Pejcz; Janić, Elizabet Hajnal ; Cvetković, Biljana ; Olivera Šimurina |
Godina: | 2024 | Publikacija: | 5th INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY" (FoodTech2024) , Novi Sad, Serbia, 16-18 October | Izdavač: | University of Novi Sad, Institute of Food Technology in Novi Sad | Tip rezultata: | Ostalo | ISBN: | 978-86-7994-063-6  Pretraži identifikator |
DOI: | 10.5281/ZENODO.14169518 | URI: | https://enauka.gov.rs/handle/123456789/946891 | URL: | https://zenodo.org/doi/10.5281/zenodo.14169518 | Izvor metapodataka: | (Preuzeto iz ORCID-a) Đorđević, Marijana | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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