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Application of rapid sensory methods in new product development: a case study on sourdough-based cookies
| Naziv: | Application of rapid sensory methods in new product development: a case study on sourdough-based cookies | Autori: | Škrobot, (Jambrec) Dubravka   ; Maravić, Nikola ; Hadnađev, Miroslav ; Dapčević, Hadnađev Tamara; Pestorić, Mladenka ; Tomić, (Mihić) Jelena |
Godina: | 2025 | Publikacija: | International Congress on Sustainable Food, Green Chemistry and Human Nutrition – GreenNutriFood 2025, 1, Dubrovnik, Hrvatska, 2025, 07. apr - 09. apr | Izdavač: | Faculty of Food Technology and Biotechnology, University of Zagreb | Tip rezultata: | Konferencijski rad | ISBN: | 978-953-6893-22-5  Pretraži identifikator |
Kolacija: | str. 15-15 | URI: | https://enauka.gov.rs/handle/123456789/1020975 | URL: | https://riofh.iofh.bg.ac.rs/bitstream/handle/123456789/1098/GreenNutriFood_FP.pdf?sequence=1 | Izvor metapodataka: | (Preuzeto iz KNR-a) Maravić, Nikola | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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