Possibility of the Production of Functional Low-Fat Food Spread of Hull-Less Pumpkin Seed Flour from Rheological and Textural Aspect
Article first published online: 24 JUL 2014
© 2014 Wiley Periodicals, Inc.
Journal of Texture Studies
Volume 45, Issue 4, pages 324–333, August 2014
How to Cite
Nikolić, I., Dokić, L., Krstonošić, V., Šereš, Z. and Šoronja–Simović, D. (2014), Possibility of the Production of Functional Low-Fat Food Spread of Hull-Less Pumpkin Seed Flour from Rheological and Textural Aspect. Journal of Texture Studies, 45: 324–333. doi: 10.1111/jtxs.12078
- Issue published online: 24 JUL 2014
- Article first published online: 24 JUL 2014
- Accepted manuscript online: 4 JUL 2014 06:41AM EST
- Manuscript Accepted: 5 JUN 2014
- Manuscript Received: 17 FEB 2014
- Ministry of Science and Technological Development of the Republic of Serbia
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