Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/5733
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dc.contributor.authorSakač, Marijaen
dc.contributor.authorMišan, Aleksandraen
dc.contributor.authorMandić, Aljošaen
dc.contributor.authorSedej I.en
dc.contributor.authorKevrešan, Žarkoen
dc.date.accessioned2019-09-30T08:50:07Z-
dc.date.available2019-09-30T08:50:07Z-
dc.date.issued2008-01-01en
dc.identifier.issn11254718en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/5733-
dc.description.abstract© 2008 Page Press Publications. Regarding the fact that antioxidants are considered one of the main contributors to food functionality, and having in mind that bread and other wheat products are frequently consumed worldwide, we decided to investigate antioxidative potential of some wheat milling fractions produced in our country, namely wheat flour type 400, 500 and 850, whole wheat flour and wheat bran, with the aim to predict preferences in functional food production, especially between different types of flour.en
dc.relation.ispartofItalian Journal of Agronomyen
dc.titleThe antioxidant potential of wheat milling fractionsen
dc.typeConference Paperen
dc.identifier.scopus2-s2.0-84979763135en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84979763135en
dc.relation.lastpage426en
dc.relation.firstpage425en
dc.relation.issue3en
dc.relation.volume3en
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.orcid0000-0003-3261-0332-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
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