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The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour
| Naziv: | The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour | Autori: | Nikolić, Ivana   ; Dokić, Ljubica ; Rakić, Dušan ; Tomović, Vladimir ; Maravić, Nikola ; Vidosavljević, Strahinja ; Šereš, Zita ; Šoronja-Simović, Dragana |
Godina: | 2018 | Publikacija: | Journal of Food Processing and Preservation | ISSN: | 0145-8892 Journal of Food Processing and Preservation Pretraži identifikator |
Izdavač: | IFST - Institute of Food Science Technology | Tip rezultata: | Naučni članak | Kolacija: | vol. 42 br. 8 str. e13684-e13684 | DOI: | 10.1111/jfpp.13684 | WoS-ID: | 000451520300007 | Scopus-ID: | 2-s2.0-85053872461 | URI: | https://enauka.gov.rs/handle/123456789/529398 https://open.uns.ac.rs/handle/123456789/1409 |
Izvor metapodataka: | Migracija | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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