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Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)
| Naziv: | Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum) | Autori: | Ilic, Jovan G  ; Tomasevic, Igor B  ; Djekic, Ilija V |
Godina: | 2021 | Publikacija: | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | ISSN: | 1878-450X International Journal of Gastronomy and Food Science Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 23 str. 100308-100308 | DOI: | 10.1016/j.ijgfs.2021.100308 | WoS-ID: | 000625043500002 | Scopus-ID: | 2-s2.0-85100018569 | URI: | https://enauka.gov.rs/handle/123456789/799003 | Projekat: | Innovation Fund from the budget of the Government of the Republic of Serbia, Ministry of Education, Science and Technical Development through the `Competitiveness and Jobs Project' [5229] | Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 22M22 - Međunarodni časopis kategorije M22 |
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