Претрага
Резултати
Possibility of the production of functional low-fat food spread of hull-less pumpkin seed flour from rheological and textural aspect (✓) [2014]
Nikolić, Ivana![](/image/people_icon_ico.png)
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How do culinary methods affect quality and oral processing characteristics of pork ham? [2020]
Đekić, Ilija![](/image/people_icon_ico.png)
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The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products (✓) [2013]
Iličić, Mirela![](/image/people_icon_ico.png)
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The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat (✓) [2011]
Hadnađev, Miroslav![](/image/people_icon_ico.png)
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Effect of Small Change in Oil Phase Composition on Rheological and Textural Properties of w/o Emulsion (✓) [2013]
Lukić, Milica![](/image/people_icon_ico.png)
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The effect of kombucha starter culture on the gelation process, microstructure and rheological properties during milk fermentation (✓) [2014]
Vukić, Vladimir![](/image/people_icon_ico.png)
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Review on characteristics of trained sensory panels in foodscience [2021]
Đekić, Ilija![](/image/people_icon_ico.png)
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The influence of lecithin from different sources on crystallization and physical properties of nontrans fat (✓) [2013]
Lončarević, Ivana![](/image/people_icon_ico.png)
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Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough (✓) [2015]
Petrović, Jovana![](/image/people_icon_ico.png)
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Starch‐based noodles: Current technologies, properties, and challenges (✓) [2022]
Bangar, Sneh Punia; Ali, N. Afzal; Olagunju, Aderonke Ibidunni; Pastor, Kristian![](/image/people_icon_ico.png)
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