Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso
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Date
Authors
Milica Pavlicevic
Vučinić, Dajana
Miljana Stosic
Elise Boely
Filipčev, Bojana 
Dokić, Ljubica
Pavlović, Vladimir
Rac, Vladislav
Demin, Mirjana
Biljana V. Radovic
Journal Title
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Publisher
Cereals&Grains Association
Abstract
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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