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Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
| Naziv: | Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot | Autori: | Tomić, Nikola   ; Đekić, Ilija ; Hofland, Gerard; Šmigić, Nada ; Udovički, Božidar ; Rajković, Andreja |
Godina: | 2020 | Publikacija: | Foods | ISSN: | 2304-8158 Foods Pretraži identifikator |
Izdavač: | MDPI, BASEL | Tip rezultata: | Naučni članak | Kolacija: | vol. 9 br. 9 str. 1201-1201 | DOI: | 10.3390/foods9091201 | WoS-ID: | 000580192400001 | Scopus-ID: | 2-s2.0-85092619480 | PMID: | 32878141 | URI: | https://aspace.agrif.bg.ac.rs/handle/123456789/5292 https://enauka.gov.rs/handle/123456789/142443 http://aspace.agrif.bg.ac.rs/handle/123456789/5292 |
Projekat: | Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying (EU-635759) | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
