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Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize
(Wiley, 2020)
Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread.
Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated.
The results ...
Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals
(Elsevier, 2021)
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-
hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine)
was ...
ZP5037
(Rešenje:320-04-02277/2/2019-11, 2021)
ZP 504 su - repriznat hibrid
(Beograd : Republika Srbija, Ministarstvo poljoprivrede, šumarstva i vodoprivrede - Uprava za zaštitu bilja, 2020)
ZP7091
(Rešenje:320-04-02262/2/2019-11, 2021)
Zombor
(Rešenje:320-04-02298/2/2019-11, 2021)
ZP4790
(Rešenje:320-44-02133/2/2020-11, 2021)
ZP6121k
(Rešenje:320-04-02286/2/2019-11, 2021)
ZP5091
(Rešenje:320-04-02280/2/2019-11, 2021)
ZP6577
(Rešenje:320-04-02300/2/2019-11, 2021)