Hasil Pencarian - Jovanka Laličić-Petronijević

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  1. 1
    Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition

    Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition oleh Jovanka Laličić-Petronijević, Jovanka Popov-Raljić, Vera Lazić, Lato Pezo, Viktor Nedović

    Diterbitkan 2017-11-01
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  2. 2
    Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

    Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration oleh Snežana Zlatanović, Ana Kalušević, Darko Micić, Jovanka Laličić-Petronijević, Nikola Tomić, Sanja Ostojić, Stanislava Gorjanović

    Diterbitkan 2019-11-01
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  3. 3
    Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

    Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates d... oleh Jovanka Laličić-Petronijević, Jovanka Popov-Raljić, Dragojlo Obradović, Zorica Radulović, Dušanka Paunović, Milica Petrušić, Lato Pezo

    Diterbitkan 2015-05-01
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  4. 4
    Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

    Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour oleh Marina Jovanović, Marija Petrović, Jelena Miočinović, Snežana Zlatanović, Jovanka Laličić Petronijević, Dragana Mitić-Ćulafić, Stanislava Gorjanović

    Diterbitkan 2020-06-01
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  5. 5
    Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects

    Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects oleh Vladimir Filipović, Milica Nićetin, Jelena Filipović, Alena Stupar, Jovana Kojić, Ivana Lončarević, Kosana Šobot, Jovanka Laličić-Petronijević

    Diterbitkan 2024-06-01
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  6. 6
    Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage

    Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage oleh Jovanka Laličić-Petronijević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević

    Diterbitkan 2016-01-01
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  7. 7
    Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

    Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits oleh Jasmina Mitrevski, Nebojša Đ. Pantelić, Margarita S. Dodevska, Jovana S. Kojić, Jelena J. Vulić, Snežana Zlatanović, Stanislava Gorjanović, Jovanka Laličić-Petronijević, Sonja Marjanović, Vesna V. Antić

    Diterbitkan 2023-01-01
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