Results

Title: | Textural and sensory properties of spreads with sucrose and maltitol | Authors: | Petković, Marko M. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Issue Date: | 2012 | Publication: | Hemijska industrija | ISSN: | 0367-598X![]() ![]() |
Publisher: | Beograd: Savez hemijskih inženjera | Type: | Article | Collation: | vol. 66 br. 3 str. 385-394 | DOI: | 10.2298/HEMIND110902094P | WoS-ID: | 000310493000012 | Scopus-ID: | 2-s2.0-84865630689 | VBS COBISS: | 41884943 | URI: | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2183 https://TechnoRep.tmf.bg.ac.rs/handle/123456789/2183 https://open.uns.ac.rs/handle/123456789/15393 https://scidar.kg.ac.rs/handle/123456789/19635 https://enauka.gov.rs/handle/123456789/565316 |
Project: | Razvoj novih funkcionalnih konditorskih proizvoda na bazi uljarica (RS-31014) | M-category: | 23M23 |