Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/4277

DC Field	Value	Language
dc.contributor.author	Jovanović, Marina	en_US
dc.contributor.author	Zlatanović, Snežana	en_US
dc.contributor.author	Micić, Darko	en_US
dc.contributor.author	Bacić, Dragan	en_US
dc.contributor.author	Mitić-Ćulafić, Dragana	en_US
dc.contributor.author	Đuriš, Mihal	en_US
dc.contributor.author	Gorjanović, Stanislava	en_US
dc.date.accessioned	2021-10-22T14:56:12Z	-
dc.date.available	2021-10-22T14:56:12Z	-
dc.date.issued	2021	-
dc.identifier.issn	2304-8158	-
dc.identifier.uri	https://biore.bio.bg.ac.rs/handle/123456789/4277	-
dc.relation.ispartof	Foods	en_US
dc.subject	vegetable pomace	en_US
dc.subject	dairy beverage	en_US
dc.subject	fluidized bed	en_US
dc.subject	heat-sensitive compounds	en_US
dc.subject	functional food	en_US
dc.subject	palatability	en_US
dc.subject	by-products	en_US
dc.subject	Canis familiaris	en_US
dc.subject	DIY formula	en_US
dc.subject	sustainability	en_US
dc.title	Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria	en_US
dc.type	Article	en_US
dc.identifier.doi	10.3390/foods10081696	-
dc.description.rank	M21	en_US
dc.description.impact	IF 4,350	en_US
item.grantfulltext	none	-
item.openairecristype	http://purl.org/coar/resource_type/c_18cf	-
item.cerifentitytype	Publications	-
item.openairetype	Article	-
item.fulltext	No Fulltext	-
crisitem.author.dept	Chair of Microbiology	-
crisitem.author.orcid	0000-0002-6651-6814	-
crisitem.author.parentorg	Institute of Botany and Botanical Garden "Jevremovac"	-
Appears in Collections:	Journal Article

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