Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days

por Popov-Raljić, Jovanka V., Laličić-Petronijević, Jovanka G.
Publicado 2009

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

por Popov-Raljić, Jovanka V., Mastilović, Jasna S., Laličić-Petronijević, Jovanka G., Popov, Vladimir S.
Publicado 2009

Sensory Evaluation of Pralines Containing Different Honey Products

por Popov-Raljić, Jovanka V., Laličić-Petronijević, Jovanka G., Georgijev, Aneta S., Popov, Vladimir S., Mladenović, Mića A.
Publicado 2010

Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

por Zlatanović, Snežana, Kalušević, Ana, Micić, Darko, Laličić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava
Publicado 2019

Color Changes of UHT Milk During Storage

por Popov-Raljić, Jovanka V., Lakić, Nada S., Laličić-Petronijević, Jovanka G., Barać, Miroljub B., Sikimić, Višnja M.
Publicado 2008

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

por Jovanović, Marina, Petrović, Marija, Miočinović, Jelena, Zlatanović, Snežana, Laličić Petronijević, Jovanka, Mitić-Ćulafić, Dragana, Gorjanović, Stanislava
Publicado 2020

Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits

por Mitrevski, Jasmina, Pantelić, Nebojša Đ., Dodevska, Margarita S., Kojić, Jovana S., Vulić, Jelena J., Zlatanović, Snežana, Gorjanović, Stanislava, Laličić-Petronijević, Jovanka, Marjanović, Sonja, Antić, Vesna V.
Publicado 2023