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CHARACTERIZATION OF SEVERAL MILK PROTEINS IN DOMESTIC BALKAN DONKEY BREED DURING LACTATION, USING LAB-ON-A-CHIP CAPILLARY ELECTROPHORESIS.
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- Chemical Industry & Chemical Engineering Quarterly, 2016, v. 22, n. 1, p. 9, doi. 10.2298/CICEQ150105013G
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- Article
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2274, doi. 10.1007/s13197-021-05241-y
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- Article
NOVEL TRENDS IN FERMENTED DAIRY TECHNOLOGY.
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- Matica Srpska Journal for Natural Sciences, 2019, n. 136, p. 9, doi. 10.2298/ZMSPN1936009C
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Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 3, p. 175, doi. 10.15567/mljekarstvo.2023.0304
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Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 215, doi. 10.15567/mljekarstvo.2021.0401
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- Article
Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 3, p. 155, doi. 10.15567/mljekarstvo.2021.0301
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- Article
Application of common packaging materials in the probiotic fresh cheese production.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 2, p. 91, doi. 10.15567/mljekarstvo.2016.0201
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- Article
Comparison of the protein and fatty acid fraction of Balkan donkey and human milk.
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- Dairy / Mljekarstvo, 2015, v. 65, n. 3, p. 168, doi. 10.15567/mljekarstvo.2015.0303
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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
The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products.
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- Journal of Texture Studies, 2013, v. 44, n. 2, p. 160, doi. 10.1111/jtxs.12008
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- Article
Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics.
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- Microorganisms, 2022, v. 10, n. 1, p. 90, doi. 10.3390/microorganisms10010090
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- Article
TEXTURAL CHARACTERISTICS AND COLOUR OF FRESH CHEESE OBTAINED BY KOMBUCHA INOCULUM.
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- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 234
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- Article
NEW FRESH CHEESE MADE WITH KOMBUCHA INOCULUM AS A NON-CONVENTIONAL STARTER CULTURE.
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- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 230
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- Article
The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese.
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- Processes, 2024, v. 12, n. 6, p. 1187, doi. 10.3390/pr12061187
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- Article
Kinetics of lactose fermentation in milk with kombucha starter.
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- Journal of Food & Drug Analysis, 2018, v. 26, n. 4, p. 1229, doi. 10.1016/j.jfda.2018.02.002
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- Article
Kinetics of lactose fermentation in milk with kombucha starter.
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- Journal of Food & Drug Analysis, 2018, v. 26, n. 2, p. 1, doi. 10.1016/j.jfda.2018.02.002
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- Article
Enhancement of ultrafiltration of milk proteins by application of twisted tapes: A sensitivity analysis using a response surface methodology.
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- Journal of the Serbian Chemical Society, 2020, v. 85, n. 12, p. 1629, doi. 10.2298/JSC2000705073P
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- Article
Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics.
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- Foods, 2024, v. 13, n. 4, p. 548, doi. 10.3390/foods13040548
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- Article