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

dc.contributor.authorMilica Pavlicevic
dc.contributor.authorVučinić, Dajana
dc.contributor.authorMiljana Stosic
dc.contributor.authorElise Boely
dc.contributor.authorFilipčev, Bojana
dc.contributor.authorDokić, Ljubica
dc.contributor.authorPavlović, Vladimir
dc.contributor.authorRac, Vladislav
dc.contributor.authorDemin, Mirjana
dc.contributor.authorBiljana V. Radovic
dc.contributor.authorVesna Rakic
dc.date.accessioned2023-09-29T11:27:10Z
dc.date.available2023-09-29T11:27:10Z
dc.date.issued2023-09-25
dc.identifier.citationPavlicevic, M., Vucinic, D., Stosic, M., Boely, E., Filipcev, B., Dokic, L., Pavlovic, V., Rac, V., Demin, M., Radovic, B. V., & Rakic, V. (2023). Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso. Cereal Chemistry, 1–10. https://doi.org/10.1002/cche.10714en_US
dc.identifier.otherhttps://doi.org/10.1002/cche.10714
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/401
dc.description.sponsorshipMinistry of Education, Science and Technological Development, Serbia (451-03-68/2022-14/20222; 451-03-9/2021-14/200116; EU FP7 (REGPOT Area) Grant No. 316004en_US
dc.language.isoenen_US
dc.publisherCereals&Grains Associationen_US
dc.subjectglycemic indexen_US
dc.subjectin vitro digestionen_US
dc.subjectprosoen_US
dc.subjectrheological propertiesen_US
dc.subjectstarchen_US
dc.titleDigestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of prosoen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1002/cche.10714


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