Search
Research outputs
Optimizing the texture attributes of a fat-based spread using instrumental measurements [2011]
RADOČAJ, OLGICA; Dimić, EtelkaStarch‐based noodles: Current technologies, properties, and challenges
[2022]
Bangar, Sneh Punia; Ali, N. Afzal; Olagunju, Aderonke Ibidunni; Pastor, Kristian Can we understand food oral processing using Kano model? Case study with confectionery products [2020]
Đekić, IlijaInfluence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product
[2016]
Lončarević, Ivana Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions [2023]
Ilic, JovanPossibility 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 Transglutaminase on Rheology and Texture of Fermented Milk Products
[2013]
Iličić, Mirela 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, IlijaThe influence of lecithin from different sources on crystallization and physical properties of nontrans fat
[2013]
Lončarević, Ivana Filteri
Po tipu
- 22