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eNauka >  Results >  Dough rheology properties as affected by the inclusion of oat-drink residue flour: a multivariate analysis approach
Title: Dough rheology properties as affected by the inclusion of oat-drink residue flour: a multivariate analysis approach
Authors: Rashed, Mahmoud Said; Gallagher, Eimear; Frias, Jesus M; Pojić, Milica  ; Pathania, Shivani
Issue Date: 2025
Publication: International Journal of Food Science and Technology
ISSN: 0950-5423 International Journal of Food Science and Technology Search Idenfier
Type: Article
DOI: 10.1093/ijfood/vvae101
WoS-ID: 001456379100007
Scopus-ID: 2-s2.0-105001662474
URI: https://enauka.gov.rs/handle/123456789/960260
Metadata source: (Preuzeto iz CrossRef-a) Pojić, Milica
M-category: 
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