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


Cite this document

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 2024 October 26];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: 26 October 2024]

Please login to the repository to save this object to your list.