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dc.creatorDapcević-Hadnadev, Tamara
dc.creatorPajić-Lijaković, Ivana
dc.creatorHadnadjev, Miroslav
dc.creatorMastilović, Jasna
dc.creatorTorbica, Aleksandra
dc.creatorBugarski, Branko
dc.date.accessioned2021-03-10T12:08:16Z
dc.date.available2021-03-10T12:08:16Z
dc.date.issued2013
dc.identifier.issn0268-005X
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/2409
dc.description.abstractExperimental 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 anden
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceFood Hydrocolloids
dc.subjectRheologyen
dc.subjectMathematical modelingen
dc.subjectMicrostructureen
dc.subjectStarch sodium octenyl succinate (OSA starch)en
dc.subjectWheat flour doughen
dc.titleInfluence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systemsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage383
dc.citation.issue2
dc.citation.other33(2): 376-383
dc.citation.rankaM21
dc.citation.spage376
dc.citation.volume33
dc.identifier.doi10.1016/j.foodhyd.2013.04.008
dc.identifier.rcubconv_4150
dc.identifier.scopus2-s2.0-84877891199
dc.identifier.wos000320614500025
dc.type.versionpublishedVersion


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