dc.contributor.author | Milica Pavlicevic | |
dc.contributor.author | Vučinić, Dajana | |
dc.contributor.author | Miljana Stosic | |
dc.contributor.author | Elise Boely | |
dc.contributor.author | Filipčev, Bojana | |
dc.contributor.author | Dokić, Ljubica | |
dc.contributor.author | Pavlović, Vladimir | |
dc.contributor.author | Rac, Vladislav | |
dc.contributor.author | Demin, Mirjana | |
dc.contributor.author | Biljana V. Radovic | |
dc.contributor.author | Vesna Rakic | |
dc.date.accessioned | 2023-09-29T11:27:10Z | |
dc.date.available | 2023-09-29T11:27:10Z | |
dc.date.issued | 2023-09-25 | |
dc.identifier.citation | Pavlicevic, M., Vucinic, D., Stosic, M., Boely, E., Filipcev, B., Dokic, L., Pavlovic, V., Rac, V., Demin, M., Radovic, B. V., & Rakic, V. (2023). Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso. Cereal Chemistry, 1–10. https://doi.org/10.1002/cche.10714 | en_US |
dc.identifier.other | https://doi.org/10.1002/cche.10714 | |
dc.identifier.uri | http://oa.fins.uns.ac.rs/handle/123456789/401 | |
dc.description.sponsorship | Ministry of Education, Science and Technological Development, Serbia (451-03-68/2022-14/20222; 451-03-9/2021-14/200116; EU FP7 (REGPOT Area) Grant No. 316004 | en_US |
dc.language.iso | en | en_US |
dc.publisher | Cereals&Grains Association | en_US |
dc.subject | glycemic index | en_US |
dc.subject | in vitro digestion | en_US |
dc.subject | proso | en_US |
dc.subject | rheological properties | en_US |
dc.subject | starch | en_US |
dc.title | Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso | en_US |
dc.type | Article | en_US |
dc.type | info:eu-repo/semantics/article | |
dc.identifier.doi | 10.1002/cche.10714 |