Work

Changes in the rheological properties of wheat dough during short‐term storage of wheat

Year: 2014

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.6782

Authors: Miroslav Hadnađev, Tamara Dapčević Hadnađev, Milica Pojić, Aleksandra Torbica, Jelena Tomić, Slađana Rakita, Elizabet Janić Hajnal

Institutions: University of Novi Sad, Institute of Food Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Science and Engineering Research Board

OpenAlex ID: W2088391539

FWCI: 0.551

Cites: 25

Cited by: 23

Related to: 10