Претрага
Резултати
Sensory and textural characteristics of cookies enriched with extruded wheat germ
[2017]
Petrović, Jovana S. Volatile aldehydes and malondialdehyde determination in shelf-life prediction of gluten-free cookies
[2017]
Sakač, Marijana B. Optimisation of test baking procedure and development of objective baking properties evaluation system
[2013]
Živančev, Dragan Amino acids contents in some wheat genotypes Triticum aestivum L [2011]
Đukić, NevenaIncorporation of emulsifying starch in bread processing: impact on dough and bread performance
[2013]
Pojić, Milica USE OF LEFTOVER BREAD AND OTHER BAKERY PRODUCTS REMAINED IN PRODUCTION AND RETAIL
[2013]
Psodorov, Đorđe Microbiological safety of phyllo pastry
[2017]
Plavšić, Dragana V. Quinoa, buckweat and flaxseed ingredients in the wheat bread production with nutritional quality [2011]
Demin, MirjanaShelf-life prediction of gluten-free rice-buckwheat cookies by physicochemical characteristics
[2017]
Pestorić, Mladenka V. INVESTIGATION OF QUANTITY, QUALITY AND USAGE OF LEFTOVER BREAD IN HUMAN AND ANIMAL NUTRITION
[2013]
Živković, Jasmina Филтери
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