Hasil Pencarian - Milica Nićetin

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  1. 1
    Food-Drying Applications for Plant Products: A Comparative Analysis

    Food-Drying Applications for Plant Products: A Comparative Analysis oleh Nemanja Miletić, Milica Nićetin

    Diterbitkan 2023-10-01
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  2. 2
    Modeling the Effect of Selected Microorganisms’ Exposure to Molasses’s High-Osmolality Environment

    Modeling the Effect of Selected Microorganisms’ Exposure to Molasses’s High-Osmolality Environment oleh Vladimir Filipović, Biljana Lončar, Violeta Knežević, Milica Nićetin, Jelena Filipović, Marko Petković

    Diterbitkan 2023-01-01
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  3. 3
    Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization

    Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization oleh Biljana Lončar, Lato Pezo, Violeta Knežević, Milica Nićetin, Jelena Filipović, Marko Petković, Vladimir Filipović

    Diterbitkan 2024-03-01
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  4. 4
    The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (<i>Zea mays</i> L.)

    The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (<i>Zea mays</i> L.) oleh Milenko Košutić, Ivica Djalović, Jelena Filipović, Snežana Jakšić, Vladimir Filipović, Milica Nićetin, Biljana Lončar

    Diterbitkan 2023-11-01
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  5. 5
    Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses

    Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses oleh Biljana Lončar, Lato Pezo, Vladimir Filipović, Milica Nićetin, Jelena Filipović, Milada Pezo, Danijela Šuput, Milica Aćimović

    Diterbitkan 2022-06-01
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  6. 6
    Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition

    Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition oleh Milica Nićetin, Jelena Filipović, Ivica Djalović, Dragica Stanković, Goran Trivan, Milenko Košutić, Dragan Živančev, Vladimir Filipović

    Diterbitkan 2024-08-01
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  7. 7
    Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization

    Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization oleh Vladimir Filipović, Biljana Lončar, Jelena Filipović, Milica Nićetin, Violeta Knežević, Vanja Šeregelj, Milenko Košutić, Marija Bodroža Solarov

    Diterbitkan 2022-04-01
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  8. 8
    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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  9. 9
    Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

    Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses oleh Milica Nićetin, Lato Pezo, Marija Pergal, Biljana Lončar, Vladimir Filipović, Violeta Knežević, Hande Demir, Jelena Filipović, Dragan Manojlović

    Diterbitkan 2022-06-01
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