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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 Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test
[2018]
Rakita, Slađana Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions [2023]
Ilic, JovanReview on characteristics of trained sensory panels in foodscience [2021]
Đekić, IlijaEffect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough
[2015]
Petrović, Jovana Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling [2021]
Ilić, JovanCan 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 Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage
[2014]
Iličić, Mirela Filters
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