The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk

Por Stanojević Slađana P., Barać Miroljub B., Pešić Mirjana B., Vucelić-Radović Biljana V.
Publicado em 2016-01-01

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

Por Barac, Miroljub B., Pesic, Mirjana B., Stanojevic, Sladjana P., Kostic, Aleksandar Z., Bivolarevic, Vanja
Publicado no J Food Sci Technol (2014)

Protein composition in tofu of corrected quality

Por Stanojević Slađana P., Barać Miroljub B., Pešić Mirjana B., Milovanović Mirjana M., Vučelić-Radović Biljana V.
Publicado em 2010-01-01

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 em 2008

Influence of Different Genotypes on Trypsin Inhibitor Levels and Activity in Soybeans

Por Pesic, Mirjana B., Vucelic-Radovic, Biljana V., Barac, Miroljub B., Stanojevic, Sladjana P., Nedovic, Viktor A.
Publicado em 2007

Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review

Por Kostić, Aleksandar Ž., Milinčić, Danijel D., Petrović, Tanja S., Krnjaja, Vesna S., Stanojević, Sladjana P., Barać, Miroljub B., Tešić, Živoslav Lj., Pešić, Mirjana B.
Publicado no Toxins (Basel) (2019)