Scientific paper - Original scientific paper
Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition
Poljoprivreda (Osijek), 24 (2018), 1; 52-58. https://doi.org/10.18047/poljo.24.1.7


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Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ., Panak Balentić, J., Grec, M. & Šubarić, D. (2018). Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek), 24. (1), 52-58. doi: 10.18047/poljo.24.1.7

Obradović, Valentina, et al. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda (Osijek), vol. 24, no. 1, 2018, pp. 52-58. https://doi.org/10.18047/poljo.24.1.7

Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec and Drago Šubarić. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda (Osijek) 24, no. 1 (2018): 52-58. https://doi.org/10.18047/poljo.24.1.7

Obradović, V., et al. (2018) 'Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition', Poljoprivreda (Osijek), 24(1), pp. 52-58. doi: 10.18047/poljo.24.1.7

Obradović V, Babić J, Jozinović A, Ačkar Đ, Panak Balentić J, Grec M, and sur.. Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek) [Internet]. 2018 [cited 2021 May 14];24(1):52-58. doi: 10.18047/poljo.24.1.7

V. Obradović, et al., "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition", Poljoprivreda (Osijek), vol. 24, no. 1, pp. 52-58, 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:560102. [Accessed: 14 May 2021]

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