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NSK01001095115 |
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HR-ZaNSK |
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20210323075309.0 |
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210323s2018 ci a | |0|| ||eng |
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|a croatica
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|a ci
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|a 636/639
|2 2011
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|a Unal, Gülfem
|4 aut
|9 HR-ZaNSK
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| 245 |
1 |
0 |
|a Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt /
|c Gülfem Unal, Elif Ozer.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 39 jed.
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| 504 |
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|a Sažetak.
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| 653 |
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0 |
|a Probiotički jogurt
|a Probiotici
|a Inulin
|a Tekstura
|a Senzorska svojstva
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| 700 |
1 |
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|a Ozer, Elif
|4 aut
|9 HR-ZaNSK
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 68 (2018), 3 ; str. 192-200
|w nsk.(HR-ZaNSK)000011964
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| 981 |
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|b B09/18
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| 998 |
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|b boko2103
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/202358
|y Elektronička verzija članka
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