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THE EFFECTS OF SOLUTION TYPE TEMPERATURE AND TIME ON ANTIOXIDANT CAPACITY OF OSMOTICALLY DRIED CELERY LEAVES.
- Published in:
- Thermal Science, 2021, v. 25, n. 3A, p. 1759, doi. 10.2298/TSCI191101184N
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- Article
THE INFLUENCE OF OIL CAKE GRANULATION AND ULTRASONIC PRETREATMENT ON THE PROPERTIES OF BIOPOLYMER FILMS BASED ON CAMELINA SATIVA OILSEED CAKE.
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- Food & Feed Research, 2023, v. 50, n. 2, p. 61, doi. 10.5937/ffr0-47385
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- Article
INFLUENCE OF BIOPOLYMER COATINGS ON THE STORAGE STABILITY OF OSMOTICALLY DEHYDRATED MUSHROOMS.
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- Food & Feed Research, 2022, v. 49, n. 1, p. 53, doi. 10.5937/ffr49-35821
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- Article
MODELING OF MUSHROOMS (AGARICUS BISPORUS) OSMOTIC DEHYDRATION PROCESS IN SUGAR BEET MOLASSES.
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- Food & Feed Research, 2020, v. 47, n. 2, p. 175, doi. 10.5937/ffr47-28436
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- Article
EFFECT OF MOLECULAR MASS AND SURFACE CHARGE OF ANIONIC POLYACRYLAMIDE ON PECTIN PRECIPITATION.
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- Food & Feed Research, 2018, v. 45, n. 2, p. 169, doi. 10.5937/ffk1802169k
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- Article
The possibility of increasing the antioxidant activity of celery root during osmotic treatment.
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- Journal of the Serbian Chemical Society, 2017, v. 82, n. 2, p. 253, doi. 10.2298/JSC161020015N
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- Article