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Soybean bran as the fat replacer in gluten-free cookie form..:
Milicevic, Natasa
;
Sakac, Marijana
;
Saric, Bojana
...
Chemical Industry and Chemical Engineering Quarterly. 29 (2023) 3 - p. 179-187 , 2023
Link:
https://doi.org/10.2298/ciceq211222025m
RT Journal T1 <Title>Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.2298_ciceq211222025m&Exemplar=1&LAN=DE A1 Milicevic, Natasa A1 Sakac, Marijana A1 Saric, Bojana A1 Skrobot, Dubravka A1 Filipcev, Bojana A1 Simurina, Olivera A1 Jovanov, Pavle A1 Pestoric, Mladenka A1 Maric, Aleksandar PB National Library of Serbia YR 2023 SN 1451-9372 SN 2217-7434 JF Chemical Industry and Chemical Engineering Quarterly VO 29 IS 3 SP 179 OP 187 LK http://dx.doi.org/https://doi.org/10.2298/ciceq211222025m DO https://doi.org/10.2298/ciceq211222025m SF ELIB - SuUB Bremen
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