Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling

Bajić, Aleksandra; Pezo, Lato; Stupar, Alena; Filipčev, Bojana; Cvetković, Biljana; Tepić Horecki, Aleksandra; Mastilović, Jasna

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eNauka > Rezultati > Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling

Naziv:	Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling
Autori:	Bajić, Aleksandra ; Pezo, Lato ; Stupar, Alena ; Filipčev, Bojana ; Cvetković, Biljana ; Tepić Horecki, Aleksandra ; Mastilović, Jasna
Godina:	2020
Publikacija:	LWT-Food Science and Technology
ISSN:	0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator
Izdavač:	Elsevier
Tip rezultata:	Naučni članak
Kolacija:	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
Projekat:	Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200222 (Institut za prehrambene tehnologije, Novi Sad)
Izvor metapodataka:	Migracija
M-kategorija:	21M21 - Rad u vrhunskom međ. časopisu

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