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eNauka >  Results >  Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
Title: Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
Authors: Ilić, Jovan ; Tomašević, Igor  ; Đekić, Ilija  
Issue Date: 2022
Publication: International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food ScienceInternational Journal of Gastronomy and Food Science
ISSN: 1878-450X International Journal of Gastronomy and Food Science Search Idenfier
Type: Article
Collation: vol. 28 str. 100549-100549
DOI: 10.1016/j.ijgfs.2022.100549
WoS-ID: 000812108900007
Scopus-ID: 2-s2.0-85131517861
URI: https://enauka.gov.rs/handle/123456789/258517
http://aspace.agrif.bg.ac.rs/handle/123456789/6107
https://aspace.agrif.bg.ac.rs/handle/123456789/6107
https://www.sciencedirect.com/science/article/pii/S1878450X22000841
Project: The results within this research come from a Proof of Concept project #5229 ‘Design of artificial masticator for modeling food oral processing’ financed by the Innovation Fund from the budget of the Government of the Republic of Serbia, Ministry of Education, Science and Technical Development through the ‘Competitiveness and Jobs Project’.
M-category: 
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