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List of works by Miroljub B Barac

Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu

scientific article published on 07 June 2011

Characterization of proteins from kernel of different soybean varieties ⬇️

scientific article published on September 2, 2010

Color Changes of UHT Milk During Storage

scientific article published on 25 September 2008

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

scientific article published on 5 March 2014

Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk

article

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour.

scientific article

Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk

scientific article published on 28 August 2014

Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review

scientific article published on 24 January 2019

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

scientific article published on 01 December 2019

Physical-Mechanical Properties of Nitrodopes Affected by Ultra-Violet Radiation.

scientific article published on 9 October 2007

Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?

scientific article published on 25 November 2016

The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

scientific article published on 12 March 2019

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