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Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour.

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Title: Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour.
Alternate Title: Оцінка якості бісквіту зі зниженим вмістом сахарози з ячмінного солоду і пшеничного композитного борошна
Authors: Jukić, Marko1 mjukic@ptfos.hr, Nakov, Gjore2, Komlenić, Daliborka Koceva1, Šumanovac, Franjo1, Koljđeraj, Antonio1, Lukinac, Jasmina1
Source: Ukrainian Food Journal. 2022, Vol. 11 Issue 1, p64-77. 14p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 158098035
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour.
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  Data: Оцінка якості бісквіту зі зниженим вмістом сахарози з ячмінного солоду і пшеничного композитного борошна
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  Data: <searchLink fieldCode="AR" term="%22Jukić%2C+Marko%22">Jukić, Marko</searchLink><relatesTo>1</relatesTo><i> mjukic@ptfos.hr</i><br /><searchLink fieldCode="AR" term="%22Nakov%2C+Gjore%22">Nakov, Gjore</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Komlenić%2C+Daliborka+Koceva%22">Komlenić, Daliborka Koceva</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Šumanovac%2C+Franjo%22">Šumanovac, Franjo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Koljđeraj%2C+Antonio%22">Koljđeraj, Antonio</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Lukinac%2C+Jasmina%22">Lukinac, Jasmina</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Ukrainian+Food+Journal%22">Ukrainian Food Journal</searchLink>. 2022, Vol. 11 Issue 1, p64-77. 14p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=158098035
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      – Type: doi
        Value: 10.24263/2304-974X-2022-11-1-8
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      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 64
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      – TitleFull: Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour.
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            NameFull: Jukić, Marko
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            NameFull: Nakov, Gjore
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            NameFull: Komlenić, Daliborka Koceva
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            NameFull: Šumanovac, Franjo
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            NameFull: Koljđeraj, Antonio
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            NameFull: Lukinac, Jasmina
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            – D: 01
              M: 01
              Text: 2022
              Type: published
              Y: 2022
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              Value: 11
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            – TitleFull: Ukrainian Food Journal
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