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

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dc.contributor.authorMilica Pavlicevic
dc.contributor.authorVučinić, Dajana
dc.contributor.authorMiljana Stosic
dc.contributor.authorElise Boely
dc.contributor.authorFilipčev, Bojana
dc.contributor.authorDokić, Ljubica
dc.contributor.authorPavlović, Vladimir
dc.contributor.authorRac, Vladislav
dc.contributor.authorDemin, Mirjana
dc.contributor.authorBiljana V. Radovic
dc.contributor.authorVesna Rakic
dc.date.accessioned2023-09-29T11:27:10Z
dc.date.available2023-09-29T11:27:10Z
dc.date.issued2023-09-25
dc.description.sponsorshipMinistry 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. 316004en_US
dc.identifier.citationPavlicevic, 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.10714en_US
dc.identifier.doi10.1002/cche.10714
dc.identifier.otherhttps://doi.org/10.1002/cche.10714
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/401
dc.language.isoenen_US
dc.publisherCereals&Grains Associationen_US
dc.subjectglycemic indexen_US
dc.subjectin vitro digestionen_US
dc.subjectprosoen_US
dc.subjectrheological propertiesen_US
dc.subjectstarchen_US
dc.titleDigestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of prosoen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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