Молимо вас користите овај идентификатор за цитирање или овај линк до ове ставке:
https://open.uns.ac.rs/handle/123456789/5720
Поље DC-а | Вредност | Језик |
---|---|---|
dc.contributor.author | Pestorić, Mladenka | en |
dc.contributor.author | Sakač, Marija | en |
dc.contributor.author | Šimurina, Olivera | en |
dc.contributor.author | Filipčev, Bojana | en |
dc.contributor.author | Pojić, Milica | en |
dc.contributor.author | Sedej I. | en |
dc.contributor.author | Mišan, Aleksandra | en |
dc.date.accessioned | 2019-09-30T08:50:01Z | - |
dc.date.available | 2019-09-30T08:50:01Z | - |
dc.date.issued | 2011-01-01 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/5720 | - |
dc.description.abstract | The application of buckwheat in food production is increasing due to its beneficial effect on human health. In this paper, mixed buckwheat/wheat breads made with white and wholegrain buckwheat flour were evaluated. Formulations in which wheat flour was substituted with 10%, 20% and 30% of buckwheat flour were tested. Crumb hardness and resilience were tested instrumentally after 24 and 48 h. Sensory testing involved the evaluation of crumb structure, flavour and mouthfeel by a panel of trained assessors. | en |
dc.relation.ispartof | Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists | en |
dc.title | Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breads | en |
dc.type | Conference Paper | en |
dc.identifier.scopus | 2-s2.0-84991043165 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84991043165 | en |
dc.relation.lastpage | 273 | en |
dc.relation.firstpage | 266 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0002-6532-2612 | - |
crisitem.author.orcid | 0000-0001-5878-6227 | - |
crisitem.author.orcid | 0000-0003-3261-0332 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Налази се у колекцијама: | FINS Publikacije/Publications |
Преглед/и станица
26
Протекла недеља
8
8
Протекли месец
0
0
проверено 10.05.2024.
Google ScholarTM
Проверите
Ставке на DSpace-у су заштићене ауторским правима, са свим правима задржаним, осим ако није другачије назначено.