@ARTICLE{
author={Pajin Biljana S,Radujko Ivana S,Seres Zita I,Soronja-Simovic Dragana M,Gyura Julianna F,Sakac Marijana B},
year={2012},
title={Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate},
journal={BRITISH FOOD JOURNAL},
volume={114},
number={6-7},
pages={868-879},
document_type={Article},
} 

@ARTICLE{
author={Radujko Ivana S,Juric Jelena,Pajin Biljana S,Omorjan Radovan P,Seres Zita I,Soronja-Simovic Dragana M},
year={2011},
title={The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats},
journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
volume={232},
number={5},
pages={899-904},
document_type={Article},
} 

@ARTICLE{
author={Pajin Biljana S,Dimic Etelka B,Romanic Ranko S,Radujko Ivana S},
year={2011},
title={Influence of Fatty Acid Composition of Sunflower Kernel on Quality and Shelf-life of Cookies},
journal={ACTA ALIMENTARIA},
volume={40},
number={1},
pages={71-79},
document_type={Article},
} 

@ARTICLE{
author={Pajin Biljana S,Soronja-Simovic Dragana M,Seres Zita I,Gyura Julianna F,Radujko Ivana S,Sakac Marijana B},
year={2011},
title={Physicochemical and textural properties of puff pastry margarines},
journal={EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
volume={113},
number={2},
pages={262-268},
document_type={Article},
}