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Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process
| Naziv: | Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process | Autori: | Stanojević, Sladjana   ; Barać, Miroljub ; Pešić, Mirjana ; Vučelić-Radović, Biljana |
Godina: | 2020 | Publikacija: | LWT-Food Science and Technology | ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator |
Izdavač: | Elsevier, Amsterdam | Tip rezultata: | Naučni članak | Kolacija: | vol. 126 str. 109309-109309 | DOI: | 10.1016/j.lwt.2020.109309 | WoS-ID: | 000529800900052 | Scopus-ID: | 2-s2.0-85082384393 | URI: | https://enauka.gov.rs/handle/123456789/404715 https://aspace.agrif.bg.ac.rs/handle/123456789/5407 http://aspace.agrif.bg.ac.rs/handle/123456789/5407 |
Projekat: | Interdisciplinarni pristup stvaranju novih sorti soje i unapređenju tehnologije gajenja i dorade semena (RS-31022) | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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