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The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety

Crossref DOI link: https://doi.org/10.1007/s13197-021-05152-y

Published Online: 2021-06-05

Published Print: 2022-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Šoronja-Simović, Dragana

Zahorec, Jana https://orcid.org/0000-0002-8313-2644
Šereš, Zita

Griz, Ana

Sterniša, Meta

Smole Možina, Sonja
Funding

Funding for this research was provided by:

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja (Project no. 451-03-68/2020-14/200134)

Javna Agencija za Raziskovalno Dejavnost RS (P4-0116)

CEEPUS networkCentral European Exchange Programme for University Studies (CIII-HR-0306-10-1718-M-117120)
License Information

Text and Data Mining valid from 2021-06-05

Version of Record valid from 2021-06-05
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Article History

Revised: 11 February 2021

Accepted: 26 May 2021

First Online: 5 June 2021

Declarations

:

: The authors declare that there are no conflicts of interest.

: Not applicable.

: Not applicable.

: Not applicable.

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