[Effect of xanthan added on the quality of fresh and frozen bread dough and bakery product, [1]]
2007
Simurina, O.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Institut za prehrambene tehnologije | Dodic, J.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Jurik, V.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Mastilovic, J.,Univerzitet u Novom Sadu, Novi Sad (Serbia). Institut za prehrambene tehnologije
AGROVOC Keywords
Bibliographic information
Pagination
pp. 15-18
Other Subjects
Masa de panaderia; Qualite; Pate de cuisson
Language
Serbian
Note
1 graph
1 table
Text in cyrillic
Translated Title
Uticaj dodatka ksantana na kvalitet svezeg i zamrznutog hlebnog testa i gotovog pekarskog proizvoda, [1]
2007-05-15
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