Sensory properties of bread with addition of rose hip by-product

Vasić, Ana; Matić, Ana; Damnjanović, Bojan; Alavuk, Đorđe; Šoronja-Simović, Dragana; Zahorec, Jana

doi:10.7251/EEMEN1901247V

Published 2019 | Version v1

Conference paper Open

Sensory properties of bread with addition of rose hip by-product

Vasić, Ana
Matić, Ana
Damnjanović, Bojan
Alavuk, Đorđe
Šoronja-Simović, Dragana
Zahorec, Jana

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EEM 2019_Proceeding.pdf

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Conference paper

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Zenodo

Conference

VI International Congress on Engineering, Environment and Materials in Process Industry (EEM), Jahorina, Republic of Srpska, Bosnia and Herzegovina, 11-13 March 2019

License: Creative Commons Attribution 4.0 International

The Creative Commons Attribution license allows re-distribution and re-use of a licensed work on the condition that the creator is appropriately credited. Read more

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Created: June 11, 2024
Modified: June 11, 2024

Sensory properties of bread with addition of rose hip by-product

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Files

EEM 2019_Proceeding.pdf

Files (1.6 MB)