Autori: Djokic Ljubica
Naslov | Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis (Article) |
Autori | Maravic Nikola R ![]() ![]() ![]() |
Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2023), vol. 103 br. 1, str. 255-263 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition (Article) |
Autori | Selakovic Anastasija Nikolic Ivana R ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2021), vol. 138 br. , str. - |
Projekat | Ministry of Education, Science and Technological Development of Serbia [451-03-68/2020-14/200134] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact (Article) |
Autori | Maravic Nikola R ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2019), vol. 108 br. , str. 392-399 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water (Article) |
Autori | Djordjevic Marijana Z ![]() ![]() ![]() |
Info | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, (2018), vol. 53 br. 8, str. 1832-1837 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [Dr-1682, TP 31014] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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