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https://open.uns.ac.rs/handle/123456789/7380
Nаziv: | The content of buckwheat flour in wheat bread | Аutоri: | Psodorov, Đorđe Vujić D. Ačanski, Marijana Pastor, Kristian Razmovski R. Kravić, Snežana |
Dаtum izdаvаnjа: | 1-јан-2014 | Čаsоpis: | Acta Periodica Technologica | Sažetak: | 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 |
Nаlаzi sе u kоlеkciјаmа: | PMF Publikacije/Publications TF Publikacije/Publications TF Publikacije/Publications |
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