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The effect of yeast extract addition to dough on the fermentative activity of Saccharomyces cerevisiae
VM Vučurović, VS Puškaš, UD Miljić… - … on Processing and …, 2018 - scindeks.ceon.rs
The purpose of this study is to examine the effect of bakery yeast extract (YE) addition, in the
form of a paste (up to 10% to the wheat flour mass) on the fermentative activity (FA) of bakery …
form of a paste (up to 10% to the wheat flour mass) on the fermentative activity (FA) of bakery …
[PDF][PDF] Uticaj inulina na kvalitet i funkcionalne osobine hleba
Kako bi se ispunili savremeni zahtevi u ishrani, u svetu i kod nas, ispitivanja su usmerena u
pravcu promene hranljive vrednostihleba, snižavanje energetske vrednosti u cilju …
pravcu promene hranljive vrednostihleba, snižavanje energetske vrednosti u cilju …
Characteristics flakes product with dry residue of wild oregano
M Košutić, J Filipović… - Journal on Processing and …, 2016 - scindeks.ceon.rs
Cereals constitute the staple food of the human race. In accordance with the modern
nutritionist opinions, cereal products, flakes and snack products are the most common foods …
nutritionist opinions, cereal products, flakes and snack products are the most common foods …
Chemical composition of fatty acids in spelt and flaxseed pasta
This paper deals with the chemical composition and content of fatty acid in flax and spelt
flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with flax …
flour. Ratio of essential fatty acids ω-6/ω-3 is also analysed in spelt pasta and pasta with flax …