Vol. 13 No. 1 (2020)

Articles

• Production of the enriched muesli bars under minimal processing treatment

  Martina Andrejaš, Dijana Miličević, Gordan Avdić, Hurija Alibašić

  47-52

  • pdf

• Quality assessment and health safety of natural spring water

  Amra Bratovčić, Irena Petrinič

  33-40

  • pdf

• Deep eutectic solvents for purification of waste cooking oil and crude biodiesel

  Ana Petračić, Matea Gavran, Ana Škunca, Lucija Štajduhar, Aleksandra Sander

  21-26

  • pdf

• Quality evaluation of bread with addition of sunflower seeds, olives and turmeric

  Aldin Karić, Amela Kusur, Martina Andrejaš, Hurija Alibašić

  9-14

  • pdf

• The effect of different methods for production of crackers on their physical and sensory characteristics

  Gjore Nakov, Nastia Ivanova

  41-45

  • pdf

• Corrosion coupon testing of commercial inhibitor in simulated cooling water

  Borislav N. Malinović, Duško Zorić, Tijana Đuričić

  27-32

  • pdf

• Effect of copper on thermal stability of nanocrystalline ceria

  Katarina Mužina, Aleksandar Bajrović, Martina Župančić, Stanislav Kurajica

  15-19

  • pdf

• Microencapsulation of dronedarone hydrochloride by spray drying

  Matija Gretić, Gordana Matijašić, Juraj Petanjek

  1-8

  • pdf