2026-07-30T18:51:07.368Z http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai

ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai:2:7494 2019-12-26T06:11:32Z 2

Thermo–mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive 2013 http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/2/7494 M. Demin J. Popov-Raljić J. Laličić-Petronijević B. Rabrenović B. Filipčev O. Šimurina article 10.2298/HEMIND120613091D 67 3 455 463 0367-598X HEMIJSKA INDUSTRIJA