Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide

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Naziv:	Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
Autori:	Ilić, Jovan ; Tomašević, Igor ; Đekić, Ilija
Godina:	2022
Publikacija:	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 Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	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
Projekat:	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-kategorija:	21M21 - Vodeći međunarodni časopis kategorije M21

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