Sources, nutritional and health values of omega-3 and omega-6 fatty acids
Milovanovic, M., University of Belgrade, Belgrade - Zemun (Serbia). Faculty of Agriculture, Department of Food Technology, Vucelic-Radovic, B.V., University of Belgrade, Belgrade - Zemun (Serbia). Faculty of Agriculture, Department of Food Technology
Published in Journal of agricultural sciences (Belgrade, Serbia) (2008)
Published in Journal of agricultural sciences (Belgrade, Serbia) (2008)
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Journal Article
The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans
Stanojevic, S.P, Vucelic-Radovic, B.V, Barac, M.B, Pesic, M.B.(University of Belgrade, Belgrade - Zemun (Serbia and Montenegro). Faculty of Agriculture)
Published in Acta Periodica Technologica (Serbia and Montenegro)
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Published in Acta Periodica Technologica (Serbia and Montenegro)
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Change of soybean isolate polypeptide composition during thermal inactivation of trypsin inhibitors
Velickovic, D.P, Vucelic-Radovic, B.V, Barac, M.B, Stanojevic, S.P. (Univerzitet u Beogradu, Beograd - Zemun (Yugoslavia). Poljoprivredni fakultet)
Published in Acta Periodica Technologica (Yugoslavia) (2000)
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Published in Acta Periodica Technologica (Yugoslavia) (2000)
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Yield and quality of soybean milk and tofu as affected by production method
Stanojevic, S.P.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)), Barac, M.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)), Vucelic-Radovic, B.V.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)), Pesic, M.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)), Jovanovic, S.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))
Published in Prehrambena industrija (Serbia) (2006)
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Published in Prehrambena industrija (Serbia) (2006)
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