Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/7380
Title: | The content of buckwheat flour in wheat bread | Authors: | Psodorov, Đorđe Vujić D. Ačanski, Marijana Pastor, Kristian Razmovski R. Kravić, Snežana |
Issue Date: | 1-Jan-2014 | Journal: | Acta Periodica Technologica | Abstract: | Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis was applied. The purpose of this study was not the identification and quantification of carbohydrate composition. The results demonstrated a clear relation between the carbohydrate composition of the bread samples and the type of flour used for their production. | URI: | https://open.uns.ac.rs/handle/123456789/7380 | ISSN: | 14507188 | DOI: | 10.2298/APT1445079P |
Appears in Collections: | PMF Publikacije/Publications TF Publikacije/Publications TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
3
checked on May 3, 2024
Page view(s)
26
Last Week
1
1
Last month
2
2
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.