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Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough
| Naziv: | Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough | Autori: | Rakin, Marica B.   ; Zarić, Danica B. ; Krunić, Tanja Ž. ; Bulatović, Maja Lj. |
Godina: | 2025 | Publikacija: | Hemijska Industrija | ISSN: | 0367-598X Hemijska industrija Pretraži identifikator |
Izdavač: | Savez hemijskih inženjera Srbije | Tip rezultata: | Naučni članak | DOI: | 10.2298/HEMIND240119004R | WoS-ID: | 001476576300001 | Scopus-ID: | 2-s2.0-105009727218 | URI: | https://enauka.gov.rs/handle/123456789/981771 https://TechnoRep.tmf.bg.ac.rs/handle/123456789/8356 |
URL: | https://technorep.tmf.bg.ac.rs/handle/123456789/8356 | Projekat: | Ministry of Science, Technological Development and Innovation of the Republic of Serbia [451-03-68/2022-14/200287] | Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 23M23 - Međunarodni časopis kategorije M23 |
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