Yield, yield components and dry matter digestibility of alfalfa experimental populations

by Katić Slobodan, Milić Dragan, Mihailović Vojislav, Karagić Đura, Pojić Milica
Published 2010-01-01

Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

by Dapčević-Hadnađev Tamara, Dokić Ljubica, Pojić Milica, Hadnađev Miroslav, Torbica Aleksandra, Rakita Slađana
Published 2014-01-01

Sensory differentiation of commercially produced spaghetti

by Pestorić Mladenka V., Pojić Milica M., Filipčev Bojana V., Šimurina Olivera D., Torbica Aleksandra M., Janić-Hajnal Elizabet P.
Published 2015-01-01

Progress in vegetable proteins isolation techniques: A review

by Hadnađev Miroslav S., Dapčević-Hadnađev Tamara R., Pojić Milica M., Šarić Bojana M., Mišan Aleksandra Č., Jovanov Pavle T., Sakač Marijana B.
Published 2017-01-01

Optimization of the quantity of protein components in the high-protein instant porridge

by Šimurina Olivera D., Šarić Bojana M., Jovanov Pavle T., Mandić Anamarija I., Sakač Marijana B., Dapčević-Hadnađev Tamara R., Pojić Milica M.
Published 2015-01-01

Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions

by Rakita Slađana M., Torbica Aleksandra M., Dokić Ljubica P., Tomić Jelena M., Pojić Milica M., Hadnađev Miroslav S., Hadnađev-Dapčević Tamara R.
Published 2015-01-01