, Institute for Food Technology in Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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Journal of the Serbian Chemical Society Vol. 81 No. 9 (2016) - Biochemistry & Biotechnology
Physical and sensory properties of corn flakes with added dry residue of wild oregano distillation
Abstract PDF (2,987 kB) Biplot diagram of flake products formulations, regarding physical, texture, antioxidant, color and sensory characteristics Cover Letter response to reviewers response to reviewers -
Journal of the Serbian Chemical Society Vol. 82 No. 10 (2017) - Biochemistry & Biotechnology
Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta
Abstract PDF (2,261 kB) Score values of pasta formulation with sesame flour and liquid eggs Cover Letter