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Microencapsulation as a method for delivery of fish oil in chocolate: effect on rheological properties
| Naziv: | Microencapsulation as a method for delivery of fish oil in chocolate: effect on rheological properties | Autori: | Marina Kalić   ; Miroslav Hadnađev ; Tamara Dapčević Hadnađev ; Nataša Jovanović Lješković; Veljko Krstonošić |
Godina: | 2018 | Publikacija: | Book of Abstracts of IV International Congress “Food Technology, Quality and Safety” , 4th International Congress ‘’Food Quality, Technology and Safety, Novi Sad, Serbia, 2018, 23.10.-25.10.2018. | Izdavač: | University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia | Tip rezultata: | Konferencijski rad | ISBN: | 978-86-7994-054-4  Pretraži identifikator |
Kolacija: | str. 104-104 | URI: | https://www.cris.uns.ac.rs/record.jsf?recordId=131946&source=eNauka&language=en https://enauka.gov.rs/handle/123456789/416113 |
Izvor metapodataka: | Migracija | M-kategorija: | Mp kategorija će biti prikazana naknadno. |
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