Преглед Radovi istraživača / Researchers’ publications тема: "texture"
Приказ резултата 1-9 од 9
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Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions
(Journal of Texture StudiesJournal of Texture Studies, 2023) -
Characteristics of Rendzina soils in Serbia and their WRB classification / Karakteristike rendzina u Srbiji i njihova klasifikacija prema WRB sistemu
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2020) -
Pulsed electric fields and meat processing: latest updates
(Italian Journal of Animal ScienceItalian Journal of Animal Science, 2023) -
Reduced fat cheeses / Sirevi sa smanjenim sadržajem masti
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007) -
Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage
(John Wiley and Sons Ltd, 2021) -
Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses
(Elsevier Science Inc, New York, 2015) -
Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics
(Croatian Dairy Union, Zagreb, 2017)