M. Jukič, G. Nakov, D. K. Komlenić, F. Šumanovac, Antonio Koljđeraj, J. Lukinac
{"title":"Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour","authors":"M. Jukič, G. Nakov, D. K. Komlenić, F. Šumanovac, Antonio Koljđeraj, J. Lukinac","doi":"10.24263/2304-974x-2022-11-1-8","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2304-974x-2022-11-1-8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}