JOURNAL TOOLS
Volume 35, Issue 3
2008.
Pages: 99-158
This issue was published as
Food processing quality and safety
2008.
Pages: 99-158
This issue was published as
Food processing quality and safety
Articles
Original research paper,
pages (99-112)
SENSORY EVALUATION OF TRADITIONAL BREAD IN VOJVODINA
SENSORY EVALUATION OF TRADITIONAL BREAD IN VOJVODINA
Mladenka Pestorić1*, Milica Pojić1, Jasna Mastilović1, Olivera Šimurina1, Tatjana Tasić1, Dragan Živančev1, Dragana Šoronja-Simović2
Original research paper,
pages (113-118)
BREAD SUPPLEMENTED WITH HERBAL BLEND VITALPLANT®
BREAD SUPPLEMENTED WITH HERBAL BLEND VITALPLANT®
Olivera Šimurina1*, Bojana Filipčev1, Đorđe Psodorov1, Marijana Sakač1, Marija Bodroža Solarov1, Mladenka Pestorić1, Budimka Novaković2
Original research paper,
pages (119-124)
MEDICAL PLANT MIXTURES AS ADDITIVES IN FUNCTIONAL BAKERY FOOD PRODUCTION
MEDICAL PLANT MIXTURES AS ADDITIVES IN FUNCTIONAL BAKERY FOOD PRODUCTION
Dragica Kabić1*, Aleksandra Mišan1, Marijana Sakač1, Đorđe Psodorov1, Ivan Milovanović1
Original research paper,
pages (125-128)
POSSIBILITY OF USING SOFISTICATED RHEOLOGICAL METHOD IN QUALITY DETERMINATION OF WHEAT FLOUR
POSSIBILITY OF USING SOFISTICATED RHEOLOGICAL METHOD IN QUALITY DETERMINATION OF WHEAT FLOUR
Aleksandra Torbica 1*, Dragan Živančev 1, Jasna Mastilović1, Miroslav Hadnađev1, Elizabet Janić-Hajnal1
Original research paper,
pages (129-124)
INFLUENCE OF PARTIAL WHEAT FLOUR SUBSTITUTION BY BUCKWHEAT FLOUR ON DOUGH RHEOLOGICAL CHARACTERISTICS MEASURED USING MIXOLAB
INFLUENCE OF PARTIAL WHEAT FLOUR SUBSTITUTION BY BUCKWHEAT FLOUR ON DOUGH RHEOLOGICAL CHARACTERISTICS MEASURED USING MIXOLAB
Miroslav Hadnađev1, Aleksandra. Torbica1, Petar Dokić1, Marijana Sakač1
Original research paper,
pages (135-142)
THE EFFECT OF SEEDING ON SUCROSE CRYSTAL SIZE DISTRIBUTION AND CRISTALLIZATION KINETICS
THE EFFECT OF SEEDING ON SUCROSE CRYSTAL SIZE DISTRIBUTION AND CRISTALLIZATION KINETICS
Jasna Grbić1*, Rada Jevtić – Mučibabić1
Original research paper,
pages (143-150)
DETERMINING THE YIELD STRESS OF FOOD PRODUCTS - IMPORTANCE AND SHORTCOMINGS
DETERMINING THE YIELD STRESS OF FOOD PRODUCTS - IMPORTANCE AND SHORTCOMINGS
Tamara Dapčević1*, Petar Dokić1, Miroslav Hadnađev1, Milica Pojić1
Original research paper,
pages (151-154)
THE INTRODUCTION OF A METHOD FOR DETERMINATION OF ORGANIC MATTER DIGESTIBILITY IN FEEDS INTO ROUTINE LABORATORY PRACTICE
THE INTRODUCTION OF A METHOD FOR DETERMINATION OF ORGANIC MATTER DIGESTIBILITY IN FEEDS INTO ROUTINE LABORATORY PRACTICE
Milica Pojić1*, Dragan Palić1, Jasna Mastilović1, Elizabet Janić-Hajnal1
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