[1]
Petković, M. et al. 2019. Effect of Convective Drying Method of Chokeberry (Aronia melanocarpa L.) on Drying Kinetics, Bioactive Components and Sensory Characteristics of Bread with Chokeberry Powder. Periodica Polytechnica Chemical Engineering. 63, 4 (Jan. 2019), 600–608. https://doi.org/10.3311/PPch.13783.