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pro vyhledávání: '"G Jovanka Lalicic-Petronijevic"'
Autor:
B Biljana Rabrenovic, V Bojana Filipcev, G Jovanka Lalicic-Petronijevic, D Olivera Simurina, A Mirjana Demin, V Jovanka Popov-Raljic
Publikováno v:
Hemijska industrija
Hemijska Industrija, Vol 67, Iss 3, Pp 455-463 (2013)
Hemijska Industrija, Vol 67, Iss 3, Pp 455-463 (2013)
The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3156eb7077b78f6932f28f3e20409f02
http://aspace.agrif.bg.ac.rs/handle/123456789/3233
http://aspace.agrif.bg.ac.rs/handle/123456789/3233
