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Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers
Å oronja-SimoviÄ, Dragana, Zahorec, Jana, Å ereÅ¡, Zita, MaraviÄ, Nikola, Smole Možina, Sonja, Luskar, Lucija, LukoviÄ, JadrankaJournal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-020-00686-9
Date:
October, 2020
File:
PDF, 1.33 MB
2020