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Published in Potravinarstvo (2022)
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Published in Potravinarstvo (13.04.2018)
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The technology of cooking falafel with high biological value for vegans
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Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder
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Published in Potravinarstvo (16.07.2024)
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The influence of different methods of decontamination of microbial biofilms formed on eggshells
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Published in Potravinarstvo (16.07.2024)
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Published in Potravinarstvo (26.06.2024)
Published in Potravinarstvo (26.06.2024)
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Published in Potravinarstvo (26.06.2024)
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Published in Potravinarstvo (26.06.2024)
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Published in Potravinarstvo (26.06.2024)
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Published in Potravinarstvo (19.06.2024)
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Published in Potravinarstvo (19.06.2024)
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Published in Potravinarstvo (19.06.2024)
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A flour composite mixture for gluten-free confectionery
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Published in Potravinarstvo (20.05.2024)
Published in Potravinarstvo (20.05.2024)
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Quality and safety of pork meat after cooling and treatment with lactic starters
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Published in Potravinarstvo (20.05.2024)
Published in Potravinarstvo (20.05.2024)
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