KONTAKTI:
DETERMINING THE YIELD STRESS OF FOOD PRODUCTS - IMPORTANCE AND SHORTCOMINGS
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Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Culti
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FINS | Food Institute in Novi Sad | Serbia
FINS | Food Institute in Novi Sad | Serbia
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POTENTIAL OF PUMPKIN OIL CAKE PROTEIN ISOLATE IN PRODUCTION OF MILLET BREAD INTRODUCTION
AN APPROACH IN NUMERICAL EVALUATION OF THIXOTROPY
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aleksandra.misan@fins.uns.ac.rs | Eurocaroten
THE INFLUENCE OF BONSILAGE PLUS AND BONSILAGE FORTE ON MICROFLORA REDUCTION DURING ENSILING OF ALFALFA INTRODUCTION
UTILIZATION OF APPLE POMACE COEXTRUDED WITH CORN GRITS IN SPONGE CAKE CREATION INTRODUCTION
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PDF) Nutrition and Physical Activity Behavior in 11–14-Year-Old Schoolchildren in Serbia
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FOODstars | Innovative Food Product Development Cycle
APPLICATION OF BEST AVAILABLE TECHNIQUES FOR ENVIRONMENTAL PREVENTION IN MEAT PROCESSING INTRODUCTION
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Svetski dan hrane | FINS
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PDF) Efficiency of Basil Essential Oil Antimicrobial Agents under Different Shading Treatments and Harvest Times
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