Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling-Reference-Cited by-同舟云学术

Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling

Published:2020-08 Issue: Volume:130 Page:109588
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bajić Aleksandra,Pezo Lato L.,Stupar Alena,Filipčev Bojana,Cvetković Biljana R.,Horecki Aleksandra Tepić,Mastilović Jasna

Funder

Ministry of Education, Science and Technological Development

Implementation and Financing of Research of the Institute of Food Technology

Publisher

Elsevier BV

Subject

Food Science

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