Osmotic dehydration of wild garlic in sucrose–salt solution
, , , , , oraz
05 sty 2023
O artykule
Data publikacji: 05 sty 2023
Zakres stron: 27 - 39
DOI: https://doi.org/10.2478/ausal-2022-0003
Słowa kluczowe
© 2022 M. Nićetin et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Nićetin, M.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Filipović, V.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Filipović, J.
Institute of Food Technology, University of Novi SadNovi Sad, Serbia
Lončar, B.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Cvetković, B.
Institute of Food Technology, University of Novi SadNovi Sad, Serbia
Knežević, V.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Šuput, D.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia