Autori: Pajin Biljana S
Naslov | The Influence of Extraction Parameters on the Quality of Dried Sugar Beet Pulp (Article) |
Autori | Bogdanovic Branislav V Seres Zita I Gyura Julianna F Sakac Marijana B ![]() ![]() |
Info | HEMIJSKA INDUSTRIJA, (2013), vol. 67 br. 2, str. 269-275 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Crystallization and rheological properties of soya milk chocolate produced in a ball mill (Article) |
Autori | Pajin Biljana S Dokic Ljubica P ![]() ![]() ![]() ![]() |
Info | JOURNAL OF FOOD ENGINEERING, (2013), vol. 114 br. 1, str. 70-74 |
Projekat | Serbian Ministry of Science and Technological Development [TR 31014] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Concentration and purification of steepwater from corn starch industry by ultrafiltration (Proceedings Paper) |
Autori | Seres Zita I Dokic Ljubica P ![]() ![]() |
Info | EUROMEMBRANE CONFERENCE 2012, (2012), vol. 44 br. , str. 2060-2060 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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Naslov | The Impact of Manufacturing Process on the Content of Hard Triglycerides, Hardness and Thermal Properties of Milk Chocolate (Article) |
Autori | Zaric Danica B ![]() ![]() ![]() |
Info | HEMIJSKA INDUSTRIJA, (2012), vol. 66 br. 5, str. 735-741 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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Naslov | Textural and Sensory Properties of Spreads with Sucrose and Maltitol (Article) |
Autori | Petkovic Marko M ![]() ![]() ![]() |
Info | HEMIJSKA INDUSTRIJA, (2012), vol. 66 br. 3, str. 385-394 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate (Article) |
Autori | Pajin Biljana S Radujko Ivana S ![]() ![]() |
Info | BRITISH FOOD JOURNAL, (2012), vol. 114 br. 6-7, str. 868-879 |
Projekat | Ministry of Science and Technological Development, Republic of Serbia[TR 31014] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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Naslov | Rheological properties of maltodextrin based fat - reduced confectionery spread systems (Proceedings Paper) |
Autori | Hadnadjev Miroslav S ![]() ![]() ![]() ![]() |
Info | 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), (2011), vol. 1 br. , str. 62-67 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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Naslov | Effect of Soya Milk on Nutritive, Antioxidative, Reological and Textural Properties of Chocolate Produced in a Ball Mill (Article) |
Autori | Zaric Danica B ![]() ![]() ![]() |
Info | HEMIJSKA INDUSTRIJA, (2011), vol. 65 br. 5, str. 563-573 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | The Impact of Maltodextrin-Based Fat Mimetics on Rheological and Textural Characteristics of Edible Vegetable Fat (Article) |
Autori | Hadnadjev Miroslav S ![]() ![]() ![]() |
Info | JOURNAL OF TEXTURE STUDIES, (2011), vol. 42 br. 5, str. 404-411 |
Projekat | Ministry of Science and Technological Development, Republic of Serbia[31014] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate (Article) |
Autori | Torbica Aleksandra M ![]() |
Info | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, (2011), vol. 88 br. 7, str. 937-947 |
Projekat | Serbian Ministry of Science and Technological Development [TR 031014] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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