Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization

Naslov

Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization

Identifikator

/unibl/sci/idNaucniRad:32659
636.083.3:338.439.4
info:doi/10.7251/JEPM2202046g

Tip

Pronađite slične unoseAcademic Article
Pronađite slične unosetext

Datum

Pronađite slične unose2022-12

Bibliografski citat

S. Grujić, B. Odžaković, G. Atelj, Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization, JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT, Vol. 14, No. 2, pp. 46 - 56, Dec, 2022

Referenca

www.jepm.tfzv.ues.rs.ba

Početna stranica

46

Krajnja stranica

56

Je dio

JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT
1840-4774

Lista autora

Pronađite slične unoseSlavica Grujić
Pronađite slične unoseBožana Odžaković
Pronađite slične unoseGoranka Atelj

Veza

Pronađite slične unoseTehnološki fakultet
Pronađite slične unoseTehnološki fakultet

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