Autori: Zaric Danica B
Naslov | The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans Fat (Article) |
Autori | Loncarevic Ivana S ![]() ![]() ![]() ![]() ![]() |
Info | JOURNAL OF TEXTURE STUDIES, (2013), vol. 44 br. 6, str. 450-458 |
Projekat | Ministry of Science and Technological Development of the Republic of Serbia [31014] |
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 | 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 | 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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