Now showing items 135-154 of 403

    Title
    Influence of emulsifying starches on dough technological characteristics and bread quality [1]
    Influence of environmental factors on adhesion of yeasts to abiotic surfaces [1]
    Influence of fat phase composition of margarine on physical characteristics and quality of puff pastry [1]
    Influence of grinding and pelleting parameters on granulation and physical characteristics of pelleted animal feed [1]
    Influence of lecithin from different sources on crystallization properties of fat phase and quality of spread cream with the addition of functional vegetable oils [1]
    Influence of molecular characteristics of maltodextrins on technological behaviour of low-energy food emulsions [1]
    INFLUENCE OF PACKAGING AND PACKING CONDITIONS ON THE QUALITY OF KASHKAVAL [1]
    Influence of physico-chemical characteristics of pumkin seed (Cucurbita pepo L.) on the quality and nutritive value of cold pressed oil [1]
    Influence of technological factors in the production of red wine on the content and stability of catechins and their oligomers [1]
    Influence of thermal treatment of pumkin seed Cucurbita pepo L. on nutritive value and oxidative stability of oil [1]
    Influence of turbulence promoter type on the improvement of membrane filtration of milk proteins [1]
    Interakcija prehrambenih vlakana sa gradivnim materijama testa u postupku izrade pekarskih proizvoda snižene energije [1]
    Investigation of extrusion influence on production and stability of functional animal feed componentbased on linseed [1]
    Investigation of phenolic acids content andantioxidant activity during malt and beer production [1]
    Investigation of the functional properties of enzymatic modified plant globulins [1]
    Investigation of the lipolytic and oxidative changes intraditional dry fermented sausage (Petrovac sausage)throughout standardization of safety and quality [1]
    Investigation on the phenomena of aerosols formed from emulsions of mineral and other oils in water [1]
    Iskorišćenje sporednog produkta prerade paradajza kao sirovine za prehrambene proizvode sa dodatom vrednošću [1]
    Iskorišćenje sporednog proizvoda uve (Arctostaphylos uva ursi L.) u cilju dobijanja novih biljnih ekstrakata savremenim tehnikama ekstrakcije [1]
    Iskorišćenje tropa borovnice i maline u formulaciji bezglutenskog keksa sa dodatom vrednošću [1]