Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
Samo za registrovane korisnike
2013
Autori
Dapcević-Hadnadev, TamaraPajić-Lijaković, Ivana
Hadnadjev, Miroslav
Mastilović, Jasna
Torbica, Aleksandra
Bugarski, Branko
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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
Ključne reči:
Rheology / Mathematical modeling / Microstructure / Starch sodium octenyl succinate (OSA starch) / Wheat flour doughIzvor:
Food Hydrocolloids, 2013, 33, 2, 376-383Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1016/j.foodhyd.2013.04.008
ISSN: 0268-005X
WoS: 000320614500025
Scopus: 2-s2.0-84877891199
Institucija/grupa
Tehnološko-metalurški fakultetTY - 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 . .