Search Results - Tiban, N. Nedić

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  1. 1
    Influence of trehalose addition and storage conditions on the quality of strawberry cream filling

    Influence of trehalose addition and storage conditions on the quality of strawberry cream filling by Kopjar, M., Piližota, V., Hribar, J., Simčič, M., Zlatič, E., Tiban, N. Nedić

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  2. 2
    Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

    Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch by Babic, J, Subaric, D, Ackar, D, Pilizota, V, Kopjar, M, Nedic Tiban, N

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  3. 3
    Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

    Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches by Babic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Subaric, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Milicevic, B.,Food Industry, Pozega (Croatia). Zvecevo dd, Ackar, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Kopjar, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Tiban, N.N.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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  4. 4
    Strawberry jams: influence of different pectins on colour and textural properties

    Strawberry jams: influence of different pectins on colour and textural properties by Kopjar, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Pilizota, V.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Tiban, N.N.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Subaric, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Babic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Ackar, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Sajdl, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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