Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days

by Jovanka V. Popov-Raljić, Jovanka G. Laličić-Petronijević
Published 2009-03-01

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

by Vladimir S. Popov, Jasna S. Mastilović, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić
Published 2009-10-01

Colour Determination and Change of Sensory Properties of Mayonnaise with Different Contents of Oil Depending on Length of Storage

by Višnja M. SIKIMIĆ, Jovanka V. POPOV-RALJIĆ, Branislav P. ZLATKOVIĆ, Nada LAKIĆ
Published 2010-01-01

Sensory Evaluation of Pralines Containing Different Honey Products

by Mića A. Mladenović, Vladimir S. Popov, Aneta S. Georgijev, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić
Published 2010-08-01