Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates

Ćetković, Gordana; Šeregelj, Vanja; Brandolini, Andrea; Čanadanović-Brunet, Jasna; Tumbas Šaponjac, Vesna; Vulić, Jelena; Šovljanski, Olja; Četojević-Simin, Dragana; Škrobot, Dubravka; Mandić, Anamarija; Estivi, Lorenzo; Hidalgo, Alyssa

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eNauka > Results > Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates

Title:	Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates
Authors:	Ćetković, Gordana ; Šeregelj, Vanja ; Brandolini, Andrea; Čanadanović-Brunet, Jasna ; Tumbas Šaponjac, Vesna ; Vulić, Jelena ; Šovljanski, Olja ; Četojević-Simin, Dragana ; Škrobot, Dubravka ; Mandić, Anamarija ; Estivi, Lorenzo; Hidalgo, Alyssa;
Issue Date:	2022
Publication:	International Journal of Food Sciences and Nutrition
ISSN:	0963-7486 International Journal of Food Sciences and Nutrition Search Idenfier
Publisher:	Taylor & Francis Group
Type:	Article
Collation:	vol. 73 br. 5 str. 638-649
DOI:	10.1080/09637486.2022.2029831
WoS-ID:	000745931500001
Scopus-ID:	2-s2.0-85123483007
PMID:	35067154
URI:	http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/2/8654 https://enauka.gov.rs/handle/123456789/713486
M-category:	22M22

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