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Formation of free and protein bound Maillard reaction products in cereal cookies made of different wholegrain flours
| Naziv: | Formation of free and protein bound Maillard reaction products in cereal cookies made of different wholegrain flours | Autori: | Žilić, Slađana   ; AKTAĞ, IŞIL; Dodig, Dejan ; Kandić, Vesna ; Gokmen, Vural |
Godina: | 2021 | Publikacija: | International conference: The frontiers of science and technology in crop breeding and production, 8-9.06. 2021., Belgrade, Serbia - Book of abstracts | Izdavač: | Belgrade : Maize Research Institute, Zemun Polje | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-80383-12-5  Pretraži identifikator |
Kolacija: | str. 80-80 | URI: | https://rik.mrizp.rs/handle/123456789/1576 https://enauka.gov.rs/handle/123456789/981279 |
M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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