Rezultati
eNauka >
Rezultati >
The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen
| Naziv: | The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen | Autori: | Małeck, Jan; Tomašević, Igor   ; Sołowiej, Bartosz G. |
Godina: | 2022 | Publikacija: | Journal of Food Quality | ISSN: | 0146-9428 Journal of Food Quality Pretraži identifikator |
Izdavač: | Hindawi Limited | Tip rezultata: | Naučni članak | Kolacija: | vol. 2022 str. 1-12 | DOI: | 10.1155/2022/2317676 | WoS-ID: | 000773750300003 | Scopus-ID: | 2-s2.0-85124488824 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/6016 https://aspace.agrif.bg.ac.rs/handle/123456789/6016 https://enauka.gov.rs/handle/123456789/566755 |
M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
