MARC: Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan

Permalink:	http://skupni.nsk.hr/Record/nsk.NSK01001037463/Details
Matična publikacija:	Croatian journal of food science and technology 8 (2016), 2 ; str. 46-52
Glavni autori:	Hosseinvand, Amir (Author), Sohrabvandi, Sara
Vrsta građe:	Članak
Jezik:	eng
Predmet:	Inulin > Fizičko-kemijska svojstva > Masnoće u hrani > Pektin > β-glukan
Online pristup:	Elektronička verzija članka


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080	1		\|a 664 \|2 2011
100	1		\|a Hosseinvand, Amir \|4 aut
245	1	0	\|a Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan / \|c A. Hosseinvand, Sara Sohrabvandi.
300			\|b Ilustr.
504			\|a Bibliografija: 16 jed.
653		0	\|a Inulin \|a Fizičko-kemijska svojstva \|a Masnoće u hrani \|a Pektin \|a β-glukan
700	1		\|a Sohrabvandi, Sara \|4 aut
773	0		\|t Croatian journal of food science and technology \|x 1847-3466 \|g 8 (2016), 2 ; str. 46-52 \|w nsk.(HR-ZaNSK)000707531
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856	4	1	\|u https://hrcak.srce.hr/171190 \|y Elektronička verzija članka