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THE POSSIBILITY OF IN VITRO MULTI-ENZYMATIC METHOD APPLICATION FOR THE ASSESSMENT OF THE INFLUENCE OF THERMAL TREATMENTS ON ORGANIC MATTER DIGESTIBILITY OF FEED FOR RUMINANTS.
- Published in:
- Food & Feed Research, 2018, v. 45, n. 1, p. 53, doi. 10.5937/FFR1801053K
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- Article
ALPHA-AMYLASE ACTIVITY IN WHEAT FLOUR AND BREADMAKING PROPERTIES IN RELATION TO DIFFERENT CLIMATIC CONDITIONS.
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- Food & Feed Research, 2015, v. 42, n. 2, p. 91, doi. 10.5937/FFR1502092R
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- Article
CHANGES IN QUALITY PARAMETERS OF BREAD SUPPLEMENTED WITH OSA STARCH DURING STORAGE.
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- Food & Feed Research, 2013, v. 40, n. 2, p. 101
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- Article
The effect of processing parameters on energy consumption of ball mill refiner for chocolate.
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- Chemical Industry / Hemijska Industrija, 2013, v. 67, n. 5, p. 747, doi. 10.2298/HEMIND121025122F
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- Article
Uticaj postupka proizvodnje na sadržaj čvrstih triglicerida, čvrstoću i toplotne karakteristike mlečne čokolade.
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- Chemical Industry / Hemijska Industrija, 2012, v. 66, n. 5, p. 735, doi. 10.2298/HEMIND120210024Z
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- Article
Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage.
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- Journal of Texture Studies, 2014, v. 45, n. 1, p. 13, doi. 10.1111/jtxs.12038
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- Article