Претраживање
Приказ резултата 1-2 од 2
Protein and fatty acid profiles of Kajmak ripened at two different temperatures
(Food Science and Technology (Brazil)Food Science and Technology (Brazil), 2022)
Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling ...
The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2022)
The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) ...