Trajkovska Petkoska, Anka (2024) Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum. Future Foods, 10 (100471).
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Official URL: https://www.sciencedirect.com/science/article/pii/...
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology Scientific Fields (Frascati) > Medical and Health Sciences > Health sciences Scientific Fields (Frascati) > Engineering and Technology > Materials engineering |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Prof. d-r. Anka Trajkovska Petkoska |
| Date Deposited: | 29 Oct 2024 12:49 |
| Last Modified: | 29 Oct 2024 12:49 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10359 |
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