Pregled Radovi istraživača (Inovacioni centar) / Researchers’ publications (Innovation Centre) tema: "whey"
Prikaz rezultata 1-10 od 10
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Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis
(Savez hemijskih inženjera, Beograd, 2018) -
Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate
(Wiley-Blackwell, Hoboken, 2016) -
Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates
(Novi Sad : University, Institute of Food Technology, 2014) -
Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate
(Savez hemijskih inženjera, Beograd, 2017) -
Improvement of bioactivity and tehnological properties of whey protein
(Novi Sad : Institute of Food Technology, 2016) -
The influence of different supplements on the probiotic character of fermented whey-based beverage / Uticaj različitih dodataka na probiotski karakter fermentisanog napitka na bazi surutke
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2013) -
Influence of fruit juice addition on quality of fermented whey-based beverage
(Novi Sad : University, Institute of Food Technology, 2014) -
Whey valorization using transgalactosylation activity of immobilized beta-galactosidase
(Wiley, Hoboken, 2019) -
Whey valorization using transgalactosylation activity of β-galactosidase
(University of Novi Sad, Institute of Food Technology, 2018)