Filipčev, Bojana, Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, Serbia

• Chemical Industry & Chemical Engineering Quarterly Vol. 29 No. 3 (2023) - Articles
  SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES
  Abstract  PDF (288 kB)