Texture and pasting properties of ultrasonically treated corn starch by Herceg, I.L.,University of Osijek (Croatia). Faculty of Food Technology, Jambrak, A.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Subaric, D.,University of Osijek (Croatia). Faculty of Food Technology, Brncic, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Brncic, S.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Badanjak, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Tripalo, B.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Jezek, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Herceg, Z.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

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Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology by Herceg, Z., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Juraga, E., Farmex, Varazdin (Croatia), Sobota-Salamon, B., Natura Agro, Durdevac (Croatia), Rezek-Jambrak, A., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

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