M. Radovanovic

Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine

J. Popp, P. Pudja, P. Rösch, 2016, Food Analytical Methods.

Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts

L. Mandić, M. Radovanovic, D. Knežević, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Rheological and textural properties of goat and cow milk set type yoghurts

P. Pudja, Z. Miloradović, J. Miočinović, 2016 .

Microstructure of kajmak skin layer made during kajmak production

V. Pavlović, P. Pudja, J. Miočinović, 2020, Mljekarstvo.

Development of low fat UF cheese technology

V. Pavlović, Z. Radulovic, Z. Miloradović, 2011 .

PROPERTIES OF LOW-FAT ULTRA-FILTERED CHEESES PRODUCED WITH PROBIOTIC BACTERIA

P. Pudja, Z. Radulovic, Z. Miloradović, 2014 .

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

I. Tomasevic, B. Sołowiej, Z. Miloradović, 2022, Foods.

Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment

P. Pudja, J. Miočinović, V. Rac, 2021 .