Prikaz osnovnih podataka o dokumentu
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
dc.creator | Dapcević-Hadnadev, Tamara | |
dc.creator | Pajić-Lijaković, Ivana | |
dc.creator | Hadnadjev, Miroslav | |
dc.creator | Mastilović, Jasna | |
dc.creator | Torbica, Aleksandra | |
dc.creator | Bugarski, Branko | |
dc.date.accessioned | 2021-03-10T12:08:16Z | |
dc.date.available | 2021-03-10T12:08:16Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 0268-005X | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2409 | |
dc.description.abstract | Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Hydrocolloids | |
dc.subject | Rheology | en |
dc.subject | Mathematical modeling | en |
dc.subject | Microstructure | en |
dc.subject | Starch sodium octenyl succinate (OSA starch) | en |
dc.subject | Wheat flour dough | en |
dc.title | Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 383 | |
dc.citation.issue | 2 | |
dc.citation.other | 33(2): 376-383 | |
dc.citation.rank | aM21 | |
dc.citation.spage | 376 | |
dc.citation.volume | 33 | |
dc.identifier.doi | 10.1016/j.foodhyd.2013.04.008 | |
dc.identifier.scopus | 2-s2.0-84877891199 | |
dc.identifier.wos | 000320614500025 | |
dc.type.version | publishedVersion |