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Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition


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Obradović, V., Babić, J., Jozinović, A., Ačkar, ., Panak Balentić, J., Grec, M. i 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, br. 1, 2018, str. 52-58. https://doi.org/10.18047/poljo.24.1.7

Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec i Drago Šubarić. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda (Osijek) 24, br. 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), str. 52-58. doi: 10.18047/poljo.24.1.7

Obradović V, Babić J, Jozinović A, Ačkar , Panak Balentić J, Grec M, i sur.. Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek) [Internet]. 2018. [pristupljeno 26.05.2020.];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, br. 1, str. 52-58, 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:560102. [Citirano: 26.05.2020.]

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