EFFECT OF ADDITION OF DIETARY FIBER IN COATING MIXTURES ON A TEXTURAL PROPERTIES AND OIL UPTAKE IN DEEP FRIED CHICKEN MEAT by S. Karlovic, D. Jezek, B. Tripalo, M. Brncic, T. Bosiljkov

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THERMAL GELATION OF WHEY PROTEIN AT DIFFERENT PH VALUES by S. Rimac Brncic, V. Lelas, M. Brncic, T. Bosiljkov, D. Jezek, M. Badanjak

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IMPACT OF ULTRASOUND - ENHANCED HOMOGENIZATION ON PHYSICAL PROPERTIES OF SOYBEAN MILK by T. Bosiljkov, M. Brncic, B. Tripalo, S. Karlovic, M. Ukrainczyk, D. Jezek, S. Rimac Brncic

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Influence of refrigeration and ageing time on textural characteristics of fresh meat by D. Ježek, Marijana Blažić, B. Tripalo, M. Brnčić, T. Bosiljkov, Marina Šimunek, S. Karlović

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