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THE APPLICATION OF TRITICALE INSTEAD OF BARLEY MALT IN THE BEER WORT PRODUCTION
Olgica Grujić, Uroš Miljić, Jelena Pejin
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CHEMICAL COMPOSITION OF DRIED FRUITS AS A VALUE ADDED INGREDIENT IN BAKERY PRODUCT
Biljana R. Cvetković, Bojana V. Filipčev, Marija I. Bodroža-Solarov, Željko M. Bardić, Marijana B. Sakač
Original research paper, pages (21-28)
CAROTENOID CONTENT IN FRESH AND DRY PEPPER (Capsicum annuum L.) FRUITS FOR PAPRIKA PRODUCTION
Žarko S. Kevrešan, Anamarija P. Mandić, Ksenija N. Kuhajda, Marijana B. Sakač
Original research paper, pages (29-34)
ESSENTIAL OIL COMPOSITION OF FRESH AND DRIED PEPPER FRUITS (Capsicum annuum L.)
Žarko S. Kevrešan, Nataša Č. Hrabovski, Ksenija N. Kuhajda, Neda Mimica-Dukić, Marijana B. Sakač
Original research paper, pages (35-40)
DETERMINATION OF 5-HYDROXYMETHYLFURFURAL IN APPLE JUICE
Jovana J. Matić, Bojana M. Šarić, Anamarija I. Mandić, Ivan Lj. Milovanović, Pavle T. Jovanov, Jasna S. Mastilović
