Article Versions Notes

Knežević-Jugović Z, Culetu A, Mijalković J, Duta D, Stefanović A, Šekuljica N, Đorđević V, Antov M. Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. Foods. 2023; 12(1):24. https://doi.org/10.3390/foods12010024

Knežević-Jugović, Zorica, Alina Culetu, Jelena Mijalković, Denisa Duta, Andrea Stefanović, Nataša Šekuljica, Verica Đorđević, and Mirjana Antov. 2023. "Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies" Foods 12, no. 1: 24. https://doi.org/10.3390/foods12010024

Knežević-Jugović, Z., Culetu, A., Mijalković, J., Duta, D., Stefanović, A., Šekuljica, N., Đorđević, V., & Antov, M. (2023). Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies. Foods, 12(1), 24. https://doi.org/10.3390/foods12010024