Претрага
Резултати
The influence of lecithin from different sources on crystallization and physical properties of nontrans fat
[2013]
Lončarević, Ivana The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat
[2011]
Hadnađev, Miroslav How do culinary methods affect quality and oral processing characteristics of pork ham? [2020]
Đekić, IlijaEffect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough
[2015]
Petrović, Jovana Review on characteristics of trained sensory panels in foodscience [2021]
Đekić, IlijaPurple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling [2021]
Ilić, JovanThe Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products
[2013]
Iličić, Mirela Possibility of the production of functional low-fat food spread of hull-less pumpkin seed flour from rheological and textural aspect
[2014]
Nikolić, Ivana The effect of kombucha starter culture on the gelation process, microstructure and rheological properties during milk fermentation
[2014]
Vukić, Vladimir Effect of Small Change in Oil Phase Composition on Rheological and Textural Properties of w/o Emulsion
[2013]
Lukić, Milica Филтери
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