POTENTIAL OF PUMPKIN OIL CAKE PROTEIN ISOLATE IN PRODUCTION OF MILLET BREAD
DOI:
UDK:
664.663:577.112:[ 665.117+635.62
JOURNAL No:
Volume 45, Issue2
PAGES
139-148
KEYWORDS
pumpkin oil cake, millet bread, dough rheological properties, sensory quality
Jelena M. Tomić*1, Aleksandra M. Torbica1, Miona M. Belović1, Ljiljana M. Popović2, Jelena C. Čakarević2, Danica M. Savanović3, Aleksandra R. Novaković1, Karolina A. Mocko Blažek1
1 University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia
2 University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
3 University of Banja Luka, Faculty of Technology, 78000 Banja Luka, Bulevar vojvode Stepe Stepanovića 73, Bosnia and Herzegovina