@ARTICLE{
author={Maravic Nikola R,Seres Zita I,Krstonosic Veljko S,Djokic Petar,Teslic Nemanja,Djokic Ljubica},
year={2023},
title={Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={103},
number={1},
pages={255-263},
document_type={Article},
} 

@ARTICLE{
author={Selakovic Anastasija,Nikolic Ivana R,Djokic Ljubica,Soronja-Simovic Dragana M,Simurina Olivera D,Zahorec Jana J,Seres Zita I},
year={2021},
title={Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={138},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Maravic Nikola R,Seres Zita I,Nikolic Ivana R,Djokic Petar,Kertesz Szabolcs,Djokic Ljubica},
year={2019},
title={Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={108},
number={},
pages={392-399},
document_type={Article},
} 

@ARTICLE{
author={Djordjevic Marijana Z,Soronja-Simovic Dragana M,Nikolic Ivana R,Djokic Ljubica,Djordjevic Miljana Z,Seres Zita I,Saranovic Zana},
year={2018},
title={Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
volume={53},
number={8},
pages={1832-1837},
document_type={Article},
}