Autori: Malecki Jan
| Naslov | The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen (Article) |
| Autori | Malecki Jan Tomasevic Igor B  Solowiej Bartosz G
|
| Info | JOURNAL OF FOOD QUALITY, (2022), vol. 2022 br. , str. - |
| Projekat | EUROHANSA Sp. z o. o; Ministry of Science and Higher Education grant in PolandMinistry of Science and Higher Education, Poland [0029/DW/2018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
     |
| Naslov | The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People (Article) |
| Autori | Malecki Jan Tomasevic Igor B Djekic Ilija V Solowiej Bartosz G
|
| Info | FOODS, (2020), vol. 9 br. 10, str. - |
| Projekat | Ministry of Science and Higher Education in PolandMinistry of Science and Higher Education, Poland [0029/DW/2018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
