Open Access

Osmotic dehydration of wild garlic in sucrose–salt solution

M. Nićetin

M. Nićetin

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Search for this author on
Sciendo|Google Scholar
Nićetin, M.
, 
V. Filipović

V. Filipović

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Search for this author on
Sciendo|Google Scholar
Filipović, V.
, 
J. Filipović

J. Filipović

Institute of Food Technology, University of Novi SadNovi Sad, Serbia
Search for this author on
Sciendo|Google Scholar
Filipović, J.
, 
B. Lončar

B. Lončar

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Search for this author on
Sciendo|Google Scholar
Lončar, B.
, 
B. Cvetković

B. Cvetković

Institute of Food Technology, University of Novi SadNovi Sad, Serbia
Search for this author on
Sciendo|Google Scholar
Cvetković, B.
, 
V. Knežević

V. Knežević

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Search for this author on
Sciendo|Google Scholar
Knežević, V.
 and 
D. Šuput

D. Šuput

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Search for this author on
Sciendo|Google Scholar
Šuput, D.
  
Jan 05, 2023
Osmotic dehydration of wild garlic in sucrose–salt solution's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
Published Online: Jan 05, 2023
Page range: 27 - 39
DOI: https://doi.org/10.2478/ausal-2022-0003
Keywords
© 2022 M. Nićetin et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
Journal RSS Feed