Autori: Krstonosic Veljko S
| Naslov | The Impact of Maltodextrin-Based Fat Mimetics on Rheological and Textural Characteristics of Edible Vegetable Fat (Article) |
| Autori | Hadnadjev Miroslav S Dokic Ljubica P Dapcevic-Hadnadjev Tamara Pajin Biljana S Krstonosic Veljko S |
| Info | JOURNAL OF TEXTURE STUDIES, (2011), vol. 42 br. 5, str. 404-411 |
| Projekat | Ministry of Science and Technological Development, Republic of Serbia[31014] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution (Article) |
| Autori | Krstonosic Veljko S Dokic Ljubica P Milanovic Jadranka L |
| Info | FOOD HYDROCOLLOIDS, (2011), vol. 25 br. 3, str. 361-367 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Rheological characterization of corn starch isolated by alkali method (Article) |
| Autori | Dokic Ljubica P Dapcevic Tamara Krstonosic Veljko S Dokic Petar Hadnadjev Miroslav S |
| Info | FOOD HYDROCOLLOIDS, (2010), vol. 24 br. 2-3, str. 172-177 |
| Projekat | Ministry of Science and Technological Development, Republic of Serbia [20066] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate (Article) |
| Autori | Krstonosic Veljko S Dokic Ljubica P Dokic Petar Dapcevic Tamara |
| Info | FOOD HYDROCOLLOIDS, (2009), vol. 23 br. 8, str. 2212-2218 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
