Rheological, functional and thermo-physical properties of ultrasound treated whey proteins with addition of sucrose or milk powder.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 79
- By:
- Publication type:
- Article
Works matching IS 0026704X AND DT 2011 AND VI 61 AND IP 1
Results: 9
1
2
Utjecaj odabranih čimbenika na reološka i teksturalna svojstva probiotičkog jogurta.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 92
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- Publication type:
- Article
3
Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 64
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- Publication type:
- Article
4
Temperature-humidity index values and their significance on the daily production of dairy cattle.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 56
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- Publication type:
- Article
5
Milk urea concentration in Holstein and Simmental cows.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 45
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- Publication type:
- Article
6
Development of low fat UF cheese technology.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 33
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- Publication type:
- Article
7
Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 26
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- Publication type:
- Article
8
The application of autochthonous lactic acid bacteria in white brined cheese production.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 15
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- Publication type:
- Article
9
Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products.
- Published in:
- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 3
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- Publication type:
- Article