Pretraga
Rezultati
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, JovanEffect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough
[2015]
Petrović, Jovana The influence of lecithin from different sources on crystallization and physical properties of nontrans fat
[2013]
Lončarević, Ivana Influence 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, JovanEffect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage
[2014]
Iličić, Mirela Can we understand food oral processing using Kano model? Case study with confectionery products [2020]
Đekić, IlijaThe impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat
[2011]
Hadnađev, Miroslav The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products
[2013]
Iličić, Mirela Filteri
Po tipu
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