Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso

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CHEM-04-23-0072-Rakic et al-Accepted Version.pdf (803.2Kb)

Date

2023-09-25

Author

Milica Pavlicevic

Vučinić, Dajana

Miljana Stosic

Elise Boely

Filipčev, Bojana

Dokić, Ljubica

Pavlović, Vladimir

Rac, Vladislav

Demin, Mirjana

Biljana V. Radovic

Vesna Rakic

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URI

http://oa.fins.uns.ac.rs/handle/123456789/401

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