Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

by Irena Barukčić, Rajka Božanić, Katarina Lisak Jakopović
Published 2019-01-01

Physiological significance, structure and isolation of α-lactalbumin

by Katarina Lisak Jakopović, Irena Barukčić, Rajka Božanić
Published 2016-01-01

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

by Irena Barukčić, Leo Gracin, Anet Režek Jambrak, Rajka Božanić
Published 2017-01-01

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

by Edina Šertović, Zlatan Sarić, Miroljub Barać, Aleksandar Kostić, Rajka Božanić, Irena Barukčić
Published 2019-01-01