Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Dapcević-Hadnadev, Tamara; Pajić-Lijaković, Ivana; Hadnadjev, Miroslav; Mastilović, Jasna; Torbica, Aleksandra; Bugarski, Branko

doi:10.1016/j.foodhyd.2013.04.008

Само за регистроване кориснике

2013

Аутори

Dapcević-Hadnadev, Tamara
Pajić-Lijaković, Ivana

Hadnadjev, Miroslav
Mastilović, Jasna
Torbica, Aleksandra

Bugarski, Branko

Чланак у часопису (Објављена верзија)

Метаподаци

Приказ свих података о документу

Апстракт

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

Кључне речи:

Rheology / Mathematical modeling / Microstructure / Starch sodium octenyl succinate (OSA starch) / Wheat flour dough

Извор:
Food Hydrocolloids, 2013, 33, 2, 376-383

Издавач:

Elsevier Sci Ltd, Oxford

Финансирање / пројекти:

DOI: 10.1016/j.foodhyd.2013.04.008

ISSN: 0268-005X

WoS: 000320614500025

Scopus: 2-s2.0-84877891199

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	13

TY  - JOUR
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Hadnadjev, Miroslav
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2409
AB  - 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
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
EP  - 383
IS  - 2
SP  - 376
VL  - 33
DO  - 10.1016/j.foodhyd.2013.04.008
ER  -

@article{
author = "Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Hadnadjev, Miroslav and Mastilović, Jasna and Torbica, Aleksandra and Bugarski, Branko",
year = "2013",
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",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems",
pages = "383-376",
number = "2",
volume = "33",
doi = "10.1016/j.foodhyd.2013.04.008"
}

Dapcević-Hadnadev, T., Pajić-Lijaković, I., Hadnadjev, M., Mastilović, J., Torbica, A.,& Bugarski, B.. (2013). Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 33(2), 376-383.
https://doi.org/10.1016/j.foodhyd.2013.04.008

Dapcević-Hadnadev T, Pajić-Lijaković I, Hadnadjev M, Mastilović J, Torbica A, Bugarski B. Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids. 2013;33(2):376-383.
doi:10.1016/j.foodhyd.2013.04.008 .

Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Hadnadjev, Miroslav, Mastilović, Jasna, Torbica, Aleksandra, Bugarski, Branko, "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems" in Food Hydrocolloids, 33, no. 2 (2013):376-383,
https://doi.org/10.1016/j.foodhyd.2013.04.008 . .