Grujić S, Odžaković B, Atelj G. EFFECT OF FORMULATION VARIABLES ON SENSORY QUALITY OF THERMO-REVERSIBLE FRUIT FILLING FOR FROZEN SEMI-FINISHED BAKERY PRODUCTS: MODELLING AND OPTIMIZATION . J.eng. process. manag. [Internet]. 2022 Dec. 30 [cited 2024 Sep. 20];14(2):46-5. Available from: http://jepm2021.tfzv.ues.rs.ba/index.php/pub/article/view/206