Order Article Reprints

Stožinić M, Ačkar Đ, Šojić B, Sedlar T, Popović L, Pajin B, Flanjak I, Bulatović M, Petrović J, Nikolić I, et al. Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion. Foods. 2025; 14(14):2547. https://doi.org/10.3390/foods14142547

Stožinić, Milica, Đurđica Ačkar, Branislav Šojić, Tea Sedlar, Ljiljana Popović, Biljana Pajin, Ivana Flanjak, Maja Bulatović, Jovana Petrović, Ivana Nikolić, and et al. 2025. "Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion" Foods 14, no. 14: 2547. https://doi.org/10.3390/foods14142547

Stožinić, M., Ačkar, Đ., Šojić, B., Sedlar, T., Popović, L., Pajin, B., Flanjak, I., Bulatović, M., Petrović, J., Nikolić, I., & Lončarević, I. (2025). Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion. Foods, 14(14), 2547. https://doi.org/10.3390/foods14142547