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eNauka >  Results >  Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
Title: Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
Authors: Ilić, Jovan ; Tomašević, Igor  ; Đekić, Ilija  
Issue Date: 2021
Publication: International Journal of Gastronomy and Food Science
ISSN: 1878-450X International Journal of Gastronomy and Food Science Search Idenfier
Publisher: Elsevier
Type: Article
Collation: vol. 25 str. 100401-100401
DOI: 10.1016/j.ijgfs.2021.100401
WoS-ID: 000711861400003
Scopus-ID: 2-s2.0-85111173439
URI: http://aspace.agrif.bg.ac.rs/handle/123456789/5901
https://aspace.agrif.bg.ac.rs/handle/123456789/5901
https://enauka.gov.rs/handle/123456789/522466
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