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Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso

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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


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