Use of gum blend in the optimization of grape molasses halva Gazi formulation with an emphasis on texture properties

URN:NBN:SI:DOC-VH12B1RI2020Abhari, AbbasAbhari, HassanElhami Rad, Amir HosseinKarazhiyan, Hojjatdocuments/doc/V/URN_NBN_SI_doc-VH12B1RI_001.pdfdocuments/doc/V/URN_NBN_SI_doc-VH12B1RI_001.txt1162articlestr. 245-25210.14720/aas.2020.116.2.15171581-917546340355URN:NBN:SI:doc-VH12B1RIengBiotehniška fakultetaActa agriculturae SlovenicaBY-NC-NDaditivihalva Gazimelasa iz grozdjaslaščiceteksturatemperaturna obstojnostživilska tehnologijaUse of gum blend in the optimization of grape molasses halva Gazi formulation with an emphasis on texture properties