Browsing Radovi istraživača / Researchers’ publications by Subject "hydrothermal cooking"
Now showing items 1-5 of 5
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Composition of proteins in fresh whey as waste in tofu processing
(Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural WastesJournal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes, 2023) -
Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk
(Amer Chemical Soc, Washington, 2012) -
Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production
(Savez hemijskih inženjera, Beograd, 2017) -
Protein composition in tofu of corrected quality / Proteinski sastav tofua korigovanog kvaliteta
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2010) -
Yield and quality of soybean milk and tofu as affected by production method / Prinos i kvalitet sojinog mleka i tofua zavisno od načina proizvodnje
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)