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eNauka >  Rezultati >  Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates
Naziv: Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates
Autori: 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;
Godina: 2022
Publikacija: International Journal of Food Sciences and Nutrition
ISSN: 0963-7486 International Journal of Food Sciences and Nutrition Pretraži identifikator
Izdavač: Taylor & Francis Group
Tip rezultata: Naučni članak
Kolacija: 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-kategorija: 
21M21 - Vodeći međunarodni časopis kategorije M21

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