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Browsing by Author Sołowiej, Bartosz G.
Showing results 1 to 4 of 4
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2022 | Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat | Djekic, Ilija V.   ; Ilic, Jovan G. ; Sołowiej, Bartosz G.; Djekić, Rastko I.; Tomasevic, Igor B. | Article | 22M22 |
| 2022 | Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese | Miočinović, Jelena ; Miloradović, Zorana ; Radovanović, Mira ; Sredović Ignjatović, Ivana ; Radulović, Ana ; Nastaj, Maciej; Sołowiej, Bartosz G.; Tomašević, Igor | Article | 21M21 |
| 2021 | The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat | Szafrańska, Jagoda O.; Muszyński, Siemowit; Tomašević, Igor ; Sołowiej, Bartosz G. | Article | 21M21 |
| 2022 | The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen | Małeck, Jan; Tomašević, Igor ; Sołowiej, Bartosz G. | Article | 22M22 |