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1 Ergebnisse
1
Primjena D-optimalnog dizajna za poboljšanje fizikalnih i s..:
Afshari, Roya
;
Hosseini, Hedayat
;
Khaksar, Ramin
...
http://hrcak.srce.hr/150313. , 2015
Link:
http://hrcak.srce.hr/150313
RT Journal T1
Primjena D-optimalnog dizajna za poboljšanje fizikalnih i senzorskih svojstava pljeskavica sa smanjenim udjelom masnoća, izrađenih od goveđeg mesa uz dodatak inulina, β-glukana i biljnih ulja ; Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design
UL https://suche.suub.uni-bremen.de/peid=base-fthrcak:oai:hrcak.srce.hr:150313&Exemplar=1&LAN=DE A1 Afshari, Roya A1 Hosseini, Hedayat A1 Khaksar, Ramin A1 Mohammadifar, Mohammad Amin A1 Amiri, Zohre A1 Komeili, Rozita A1 Khaneghah, Amin Mousavi PB Faculty of Food Technology and Biotechnology, University of Zagreb YR 2015 K1 D-optimalni dizajn K1 inulin K1 β-glukan K1 pljeskavice od goveđeg mesa sa smanjenim udjelom masnoća K1 mješavina repičinog i maslinovog ulja K1 D-optimal mixture design K1 β-glucan K1 low-fat beef burgers K1 canola and olive oil blend JF http://hrcak.srce.hr/150313 LK http://hrcak.srce.hr/150313 DO http://hrcak.srce.hr/150313 SF ELIB - SuUB Bremen
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