المؤلفون: Živančev Dragan, Jocković Bojan, Mirosavljević Milan, Momčilović Vojislava, Mladenov Novica, Aćin Vladimir, Pribić Milana

المصدر: Journal on Processing and Energy in Agriculture, Vol 23, Iss 4, Pp 180-184 (2019)

مصطلحات موضوعية: bread-making procedure, wheat cultivar, breeding, amylase activity, Agriculture

وصف الملف: electronic resource

Relation: https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871904180Q.pdf; https://doaj.org/toc/1821-4487; https://doaj.org/toc/2956-0195

URL الوصول: https://doaj.org/article/f982f77d3d774ed8a880a4e7f0e3e84d

المؤلفون: CIOBANU, Corina, MOTRUC, Natalia

مصطلحات موضوعية: bread making procedure, iron bioavailability, baker’s yeast

وصف الملف: application/pdf

Relation: CIOBANU, Corina, MOTRUC, Natalia. [Resursă electronică]. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 1-14 decembrie, 2016. Chișinău, 2017, vol. 1, pp. 433-435. ISBN 978-9975-45-500-8. ISBN 978-9975-45-501-5 (Vol.1).; http://repository.utm.md/handle/5014/1590

الاتاحة: http://repository.utm.md/handle/5014/1590

المؤلفون: Dragan Živančev, Novica Mladenov, Vojislava Momčilović, Vladimir Aćin, Milana Pribić, Bojan Jocković, Milan Mirosavljević

المصدر: Journal on Processing & Energy in Agriculture
Journal on Processing and Energy in Agriculture (2019) 23(4):180-184

مصطلحات موضوعية: 2. Zero hunger, oplemenjivanje, sorta pšenice, amylase activity, aktivnost amilaze, digestive, oral, and skin physiology, food and beverages, bread-making procedure, 04 agricultural and veterinary sciences, 040401 food science, 0404 agricultural biotechnology, Volume (thermodynamics), breeding, 040103 agronomy & agriculture, metoda probnog pečenja, 0401 agriculture, forestry, and fisheries, Food science, Cultivar, Bread making, wheat cultivar, Mathematics

وصف الملف: application/pdf; txt

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::448f6bab4a40d86a5448c5e24bd4bfe5
https://doi.org/10.5937/jpea1904180q

المؤلفون: Manuela Mariotti, Mara Lucisano, M. Ambrogina Pagani

المصدر: International Journal of Food Science and Technology. 41:151-157

مصطلحات موضوعية: food.ingredient, Chemistry, Wheat bread, Industrial and Manufacturing Engineering, Avena, food, Agronomy, Production (economics), Settore AGR/15 - Scienze e Tecnologie Alimentari, Poaceae, Food science, Bread making, Baking properties, Bread characteristics, Bread-making procedure, Composite bread, Oat flour, Rheological characteristics, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52e7ae594e7b1e32c2470260c3552831
https://doi.org/10.1111/j.1365-2621.2006.01383.x

Additional Titles: Kako neznatna modifikacija metode probnog pečenja kojom se ocenjujuje pecivost i mešavinska vrednost sorti pšenice utiče na najvažnije osobine hleba (zapreminu hleba i VBS)

المؤلفون: Živančev, Dragan, Živančev, Dragan, Jocković, Bojan, Mirosavljević, Milan, Momčilović, Vojislava, Mladenov, Novica, Aćin, Vladimir, Pribić, Milana

المصدر: Journal on Processing & Energy in Agriculture

مصطلحات الفهرس: bread-making procedure, wheat cultivar, breeding, amylase activity, metoda probnog pečenja, sorta pšenice, oplemenjivanje, aktivnost amilaze, article

URL: http://fiver.ifvcns.rs/handle/123456789/1872
http://fiver.ifvcns.rs/bitstream/id/796/1869.pdf
info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31066/RS