![Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates](https://singipedia.singidunum.ac.rs/assets/upload/images/2021/06/bibliografska-referenca.png)
Autori:
G. Ćetković, L. Estivi, A. Mandić, D. Škrobot, Dragana Četojević-Simin, O. Šovljanski, J. Vulić, V. Tumbas Šaponjac, J. Čanadanović-Brunet, A. Brandolini, V. Šeregelj, A. Hidalgo
Časopis: International Journal of Food Sciences and Nutrition