FABA BEAN FLOUR AND PROTEIN ISOLATE AS PARTIAL SUBSTITUTES IN WHEATTRITICALE BREAD: TECHNOLOGICAL AND SENSORY PROPERTIES.
| Autor: | Maravić, Nikola1 nikola.maravic@fins.uns.ac.rs, Hadnađev, Miroslav1, Dapčević-Hadnađev, Tamara1, Pestorić, Mladenka1, Tomić, Jelena1 |
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| Zdroj: | Food & Feed Research. 2024, Vol. 51 Issue 2, p167-174. 8p. |
| Databáze: | Academic Search Ultimate |
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