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

Milica Pavlicevic; Vučinić, Dajana; Miljana Stosic; Elise Boely; Filipčev, Bojana; Dokić, Ljubica; Pavlović, Vladimir; Rac, Vladislav; Demin, Mirjana; Biljana V. Radovic; Vesna Rakic

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