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Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads / Uticaj askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanih pšenično-kukuruznih hlebova
(Novi Sad : University of Novi Sad, Institute of Food Technology (FINS)Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije, 2021)
The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared ...