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SNACK PRODUCTS FROM WHOLE-GRAIN RED SORGHUM FLOUR.
[2024]
Janić, Hajnal Elizabet 













Application of oenological tannins in wine technology [2024]
Petrović, Aleksandar; Madžgalj, Valerija; Čakar, Uroš; Živković, NikolinaPolyphenolic profile of rapeseed press cake: key compounds and their function in improving product value
[2024]
Šarić, Bojana 













Colorimetric vs. Real-time lamp for detection of genetic modifications in soybean (Glycine max)
[2024]
Pavlović, Marija 











Optimization of phenolic compounds removal from rapeseed cake using microwave-assisted extraction technique
[2024]
Đermanović, Branislava 













Bilberry pomace powder and ethanolic extract as active paper colourants: Properties and colour stability
[2024]
Todorović, Ana 







Sugar based legume authentication metod: snap bean vs faba bean
[2024]
Pastor, Kristian 








A sensory perspective on sunflower oleogel and basil essential oil in liver pâté formulations
[2024]
Županjac, Miloš 













Comparing the chemical and biochemical characteristics of bermet and its base wine
[2024]
Pintać Šarac, Diandra 









Fibre-rich ingredient obtained from defatted cold-pressed rapeseed cake after alkaline protein extraction
[2024]
Sakač, Marijana 













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