Obradović, V.; Babić, J.; Dragović-Uzelac, V.; Jozinović, A.; Ačkar, Đ.; Šubarić, D.
Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes 2021, 9, 1367.
https://doi.org/10.3390/pr9081367
AMA Style
Obradović V, Babić J, Dragović-Uzelac V, Jozinović A, Ačkar Đ, Šubarić D.
Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes. 2021; 9(8):1367.
https://doi.org/10.3390/pr9081367
Chicago/Turabian Style
Obradović, Valentina, Jurislav Babić, Verica Dragović-Uzelac, Antun Jozinović, Đurđica Ačkar, and Drago Šubarić.
2021. "Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition" Processes 9, no. 8: 1367.
https://doi.org/10.3390/pr9081367
APA Style
Obradović, V., Babić, J., Dragović-Uzelac, V., Jozinović, A., Ačkar, Đ., & Šubarić, D.
(2021). Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition. Processes, 9(8), 1367.
https://doi.org/10.3390/pr9081367