Претрага
Резултати
Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage
[2014]
Iličić, Mirela Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions [2023]
Ilic, 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 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 Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
[2013]
Milašinović-Šeremešić, Marija Ease of mastication index—Quantification of mastication effort using quality function deployment [2021]
Ilić, JovanEffect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten-Free Biscuit and Biscuit Dough
[2015]
Filipčev, Bojana Filters
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