Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties-Reference-Cited by-同舟云学术

Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties

Author:

Miocinovic Jelena¹,Tomic Nikola²,Dojnov Biljana³,Tomasevic Igor¹,Stojanovic Sanja⁴,Djekic Ilija²^ORCID,Vujcic Zoran⁴

Affiliation:

1. Department of Animal Source Food Technology; University of Belgrade - Faculty of Agriculture; Belgrade Republic of Serbia

2. Food Safety and Quality Management Department; University of Belgrade - Faculty of Agriculture; Belgrade Republic of Serbia

3. Department of Chemistry, Institute of Chemistry; Technology and Metallurgy; Belgrade Republic of Serbia

4. Department of Biochemistry; University of Belgrade - Faculty of Chemistry; Belgrade Republic of Serbia

Funder

Serbian Ministry of Education, Science and Technological Development

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference49 articles.

4. Process for the production of insoluble, low-calorie, non-allergenic dietary fiber from triticale;Dojnov;Republic of Serbia Patent,2016

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