Publications

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Author:  Pezo, Lato

Results 1-10 of 10 (Search time: 0.004 seconds).

Issue DateTitleAuthor(s)
12016Determination of essential and toxic elements in products of milling wheatLudajić, Gordana; Pezo, Lato; Filipović, Jelena ; Filipović, Vladimir ; Kosanić, Nenad
22014The effect of quantity of added eggs on whole meal pasta qualityFilipović, Jelena ; Pezo, Lato; Filipović, Nada; Filipović, Vladimir 
31-Oct-2019The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meatFilipović, Ivana; Markov, Siniša ; Filipović, Vladimir ; Filipović, Jelena ; Vujačić, Vesna; Pezo, Lato
41-Sep-2015The effects of ω-3 fatty acids and inulin addition to spelt pasta qualityFilipović, Jelena ; Pezo, Lato; Filipović, Vladimir ; Brkljača, Jovana; Krulj, Jelena 
52017Improving the nutritive characteristics of corn flakes enriched with functional componentsKošutić, Milenko ; Pezo, Lato; Filipović, Jelena ; Filipović, Vladimir 
61-Jan-2013Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta makingFilipović, Jelena ; Pezo, Lato; Filipović, Nada; Filipović, Vladimir ; Bodroža Solarov, Marija ; Plančak, Miroslav
72017The possibility of increasing the antioxidant activity of celery root during osmotic treatmentNićetin, Milica ; Pezo, Lato; Lončar (Ćurčić), Biljana ; Filipović, Vladimir ; Šuput (Pejić), Danijela ; Knežević, Violeta ; Filipović, Jelena 
82015Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopyFilipović, Jelena ; Miladinović, Zoran; Pezo, Lato; Filipović, Nada; Filipović, Vladimir ; Jevtić-Vukmirović, Aleksandra
91-Jan-2015Spelt pasta with inulin as a functional foodFilipović, Jelena ; Pezo, Lato; Filipović, Vladimir ; Ludajić, Gordana
102019The variation of mineral content in celery root during the treatment in two osmotic solutionNićetin, Milica ; Pezo, Lato; Lončar (Ćurčić), Biljana ; Filipović, Vladimir ; Knežević, Violeta ; Filipović, Jelena ; Kuljanin, Tatjana