Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars
Version of Record online: 12 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 11, pages 2356–2362, November 2013
How to Cite
Filipčev, B., Šimurina, O., Bodroža-Solarov, M. and Brkljača, J. (2013), Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars. International Journal of Food Science & Technology, 48: 2356–2362. doi: 10.1111/ijfs.12225
- Issue online: 9 OCT 2013
- Version of Record online: 12 JUL 2013
- Manuscript Accepted: 7 JUN 2013
- Manuscript Received: 29 NOV 2012
- Ministry of Education, Science and Technological Development
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