Optimization of additive content and their combination to improve the quality of pure barley bread
Crossref DOI link: https://doi.org/10.1007/s13197-016-2435-1
Published Online: 2017-02-02
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pojić, Milica
Dapčević Hadnađev, Tamara
Hadnađev, Miroslav
Rakita, Slađana
Torbica, Aleksandra
License valid from 2017-02-02