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Properties of crackers with buckwheat sourdough Cover

Properties of crackers with buckwheat sourdough

Acta Chimica Slovaca
Volume 10 (2017): Issue 2 (December 2017)
By: Amel Selimović,  Dijana Miličević,  Amra Selimović,  Sanja Oručević Žuljević,  Amela Jašića and  Amila Vranac  
Open Access
|Dec 2017

Authors

Amel Selimović

amel.selimovic@untz.ba

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina

Dijana Miličević

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina

Amra Selimović

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina

Sanja Oručević Žuljević

Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000, Sarajevo, Bosnia and Herzegovina

Amela Jašića

Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000, Tuzla, Bosnia and Herzegovina

Amila Vranac

Faculty of Agricultural and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000, Sarajevo, Bosnia and Herzegovina
DOI: https://doi.org/10.1515/acs-2017-0025 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
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Language: English
Page range: 152 - 158
Published on: Dec 29, 2017
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
buckwheat,
sourdough,
crackers,
total phenols,
FRAP,
sensory analyses
Related subjects:
Chemistry,
Chemistry, other

© 2017 Amel Selimović, Dijana Miličević, Amra Selimović, Sanja Oručević Žuljević, Amela Jašića, Amila Vranac, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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