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The effect of ultrasound and cooking treatments on in vitro digestibility and antioxidant properties of wholegrain wheat flour
| Naziv: | The effect of ultrasound and cooking treatments on in vitro digestibility and antioxidant properties of wholegrain wheat flour | Autori: | Nikolić, Valentina   ; Žilić, Slađana ; Simić, Marijana ; Kandić, Vesna ; Titan, Primož; Dodig, Dejan |
Godina: | 2021 | Publikacija: | 2. International UNIfood conference, 24-25.09.2021, University of Belgrade - Book of abstracts | Izdavač: | Belgrade : University of Belgrade | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7522-066-4  Pretraži identifikator |
URI: | https://rik.mrizp.rs/handle/123456789/1586 https://enauka.gov.rs/handle/123456789/982409 |
Projekat: | Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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