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Journal of the Serbian Chemical Society

Volumn 75, Issue 2, 2010, Pages 195-207

The effects of commercial fibres on frozen bread dough

(3) Filipović, Jelena a Filipović, Nada b Filipović, Vladimir c

a UNIVERSITY OF NOVI SAD (Serbia)

b UNIVERSITY OF NOVI SAD (Serbia)

c Mlinpek Institute (Serbia)

Author keywords

Bread quality; Fibrex; Frozen dough; Inulin

Indexed keywords

EID: 77951789996 PISSN: 03525139 EISSN: None Source Type: Journal
DOI: 10.2298/JSC1002195F Document Type: Article

Times cited : (17)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.