Physical and sensory characteristics of functional food spreads based on cellulose hydrocolloids and flour of pumpkin seed cake

Doctoral thesis Serbian OPEN
Nikolić, Ivana;
(2015)
  • Publisher: University of Novi Sad, Faculty of Technology at Novi Sad
  • Subject: celulozni hidrokoloidi, brašno pogače uljane tikve, prehrambeni namaz, reologija, tekstura, senzorska ocena | cellulose hydrocolloids, flour of hull–less pumpkin seed cake, food spread, rheology, texture, sensory evaluation

Osnovni cilj ovog istraživanja je utvrđivanje mogućnosti proizvodnje funkcionalnog niskoenergetskog prehrambenog namaza na bazi brašna od semena tikve golice i hidrokoloida ugljenohidratnog porekla. Utvrđivanju ove mogućnosti prethodilo je potpuno karakterisanje i defin... View more
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