Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/5733
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sakač, Marija | en |
dc.contributor.author | Mišan, Aleksandra | en |
dc.contributor.author | Mandić, Aljoša | en |
dc.contributor.author | Sedej I. | en |
dc.contributor.author | Kevrešan, Žarko | en |
dc.date.accessioned | 2019-09-30T08:50:07Z | - |
dc.date.available | 2019-09-30T08:50:07Z | - |
dc.date.issued | 2008-01-01 | en |
dc.identifier.issn | 11254718 | en |
dc.identifier.uri | https://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.ispartof | Italian Journal of Agronomy | en |
dc.title | The antioxidant potential of wheat milling fractions | en |
dc.type | Conference Paper | en |
dc.identifier.scopus | 2-s2.0-84979763135 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84979763135 | en |
dc.relation.lastpage | 426 | en |
dc.relation.firstpage | 425 | en |
dc.relation.issue | 3 | en |
dc.relation.volume | 3 | 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.orcid | 0000-0003-3261-0332 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications |
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