K. Tonković

A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

B. Kos, Ana Butorac, K. Bendelja, 2021, Molecules.

Production of fresh probiotic cheese with addition of transglutaminase

B. Kos, J. Šušković, K. Tonković, 2007 .

Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

Andreja Leboš Pavunc, N. Čadež, B. Kos, 2015 .