Unosi

• Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization (2022-12)

  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