Преглед тема: "textural properties"
Приказ резултата 1-2 од 2
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Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads / Uticaj askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanih pšenično-kukuruznih hlebova
(Novi Sad : University of Novi Sad, Institute of Food Technology (FINS), Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije, 2021) -
Potential and advantages of colored maize hybrids application in bakery products
(Belgrade : Maize Research Institute "Zemun Polje", 2022)