Published 2025 | Version v2
Conference proceeding Open

Fermentation of oil pumpkin and butternut squash pulps: impact on chemical composition and rheological properties

Authors/Creators

  • 1. Institute of Food Technology in Novi Sad
  • 2. Faculty of Agricuture, University in Belgrade
  • 3. Instutute of Food Technology in Novi Sad
  • 4. Instiute of Food Technology, University of Novi Sad
  • 5. Institute of Food Technology, University of Novi Sad

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NOI_ICFF2025-BookOfAbstracts-Cvetkovic.pdf

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