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Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling
| Title: | Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling | Authors: | Bajić, Aleksandra   ; Pezo, Lato ; Stupar, Alena ; Filipčev, Bojana ; Cvetković, Biljana ; Tepić Horecki, Aleksandra ; Mastilović, Jasna |
Issue Date: | 2020 | Publication: | LWT-Food Science and Technology | ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier |
Publisher: | Elsevier | Type: | Article | Collation: | vol. 130 | DOI: | 10.1016/j.lwt.2020.109588 | WoS-ID: | 000552064900023 | Scopus-ID: | 2-s2.0-85085692224 | URI: | https://riofh.iofh.bg.ac.rs/handle/123456789/728 https://enauka.gov.rs/handle/123456789/498661 |
Project: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200222 (Institut za prehrambene tehnologije, Novi Sad) | Metadata source: | Migracija | M-category: | 21aM21a |
