Article Versions Notes

Gazikalović I, Mijalković J, Šekuljica N, Jakovetić Tanasković S, Đukić Vuković A, Mojović L, Knežević-Jugović Z. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. Foods. 2021; 10(9):2214. https://doi.org/10.3390/foods10092214

Gazikalović, Ivana, Jelena Mijalković, Nataša Šekuljica, Sonja Jakovetić Tanasković, Aleksandra Đukić Vuković, Ljiljana Mojović, and Zorica Knežević-Jugović. 2021. "Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction" Foods 10, no. 9: 2214. https://doi.org/10.3390/foods10092214

Gazikalović, I., Mijalković, J., Šekuljica, N., Jakovetić Tanasković, S., Đukić Vuković, A., Mojović, L., & Knežević-Jugović, Z. (2021). Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. Foods, 10(9), 2214. https://doi.org/10.3390/foods10092214