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NSK01001120327 |
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HR-ZaNSK |
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|a Sharafi, Sharmineh
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1 |
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|a Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum /
|c Sharmineh Sharafi, Leila Nateghi, Orang Eyvazzade, Maryam Ebrahimi Taj Abadi.
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: 37 jed.
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|a Sažetak.
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|a Sir
|a Niskomasni sir
|a Galaktomanan
|a Hidrokoloid
|a Ultrafiltracija
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| 700 |
1 |
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|a Nateghi, Leila
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Eyvazzade, Orang
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Ebrahimi Taj Abadi, Maryam
|4 aut
|9 HR-ZaNSK
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| 773 |
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|t Mljekarstvo
|x 0026-704X
|g 69 (2019), 4 ; str. 239-250
|w nsk.(HR-ZaNSK)000011964
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| 776 |
0 |
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|a Sharafi, Sharmineh
|t Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum
|w nsk.(HR-ZaNSK)001068783
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| 981 |
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|b B09/19
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| 998 |
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|b gtao2112
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| 856 |
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1 |
|u https://hrcak.srce.hr/225862
|y Elektronička verzija članka
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