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Soy protein modification: A review / Modifikovanje proteina soje - pregled
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2004)
Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well ...
Investigation of the possibilities of phosphogypsum application for building partitioning Walls - elements of a prefabricated house / Ispitivanje mogućnosti primene fosfogipsa za izradu pregradnog zida - elementa montažnog objekta
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2002)
Phosphogypsum is a waste product in the manufacture of phosphoric acid from phosphorite and sulphuric acid by so-called "wet process" and represents a refuse that is as such simply thrown away. Phosphogypsum which is ...
Biologically active components of soybeans and soy protein products: A review / Biološki aktivne komponente zrna soje i proteinskih proizvoda od soje
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2005)
Soybeans provide a source of low-cost protein with good nutritional and physico-chemical properties. Recently, soybean has received much attention because of its potential role in preventing and treating several diseases ...