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Chemical Industry and Chemical Engineering Quarterly

Volumn 17, Issue 3, 2011, Pages 349-357

Rheological properties and the energetic value of wheat flour substituted by different shares of white and brown rice flour;Reološka svojstva i energetska vrednost pšeničnog brašna sa različitim udelima belog i integralnog pirinčanog brašna

(4) Nikolić, Nada a Dodić, Jelena b Mitrović, Mirjana a Lazić, Miodrag a

a UNIVERSITY OF NI (Serbia)

b UNIVERSITY OF NOVI SAD (Serbia)

Author keywords

Dough; Energetic value; Rheology; Rice; Wheat

Indexed keywords

EID: 80052905471 PISSN: 14519372 EISSN: None Source Type: Journal
DOI: 10.2298/CICEQ110203021N Document Type: Article

Times cited : (8)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.