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The effect of anthocyanin-rich maize flour on phenolic compounds content, and the textural and sensory properties of composite bread [2016]

Janković, Marijana ; Žilić, Slađana ; Šimurina, Olivera ; Filipčev, Bojana ; Dodig, Dejan ; Kandić, Vesna ; Vančetović, Jelena

Support of the TRAFOON project to the traditional food producers and - processors in Serbia [2016]

Pešić, Mirjana ; Cerović, Radosav ; Petrović, Tanja ; Rabrenović, Biljana ; Kutlača, Đuro ; Štrbac, Dijana ; Nedović, Viktor

Relation of polyphenolic, free amino acid and sugar contents to α-dicarbonyl compounds formation in cereals cookies [2016]

Žilić, Slađana ; Vural Gökmen; Tolgahan Kocadağli; Neslihan Göncüoğlu Taş; Vančetović, Jelena ; Dodig, Dejan

Rheological properties of wheat bran as fat replacer [2016]

Nedeljković, Nataša ; Hadnađev, Miroslav ; Dapčević-Hadnađev, Tamara ; Pezo, Lato ; Sakač, Marijana ; Jovanov, Pavle ; Šarić, Bojana ; Pojić, Milica

Antioxidant activity of hemp protein hydrolysates: effect of protease type and hydrolysis degree [2016]

Hadnađev, Miroslav ; Dapčević-Hadnađev, Tamara ; Dizdar, Manda; Nedeljković, Nataša ; Pojić, Milica

The effect of anthocyanin-rich maize flour on phenolic compounds content, and the textural and sensory properties of composite bread [2016]

Support of the TRAFOON project to the traditional food producers and - processors in Serbia [2016]

Relation of polyphenolic, free amino acid and sugar contents to α-dicarbonyl compounds formation in cereals cookies [2016]

Rheological properties of wheat bran as fat replacer [2016]

Antioxidant activity of hemp protein hydrolysates: effect of protease type and hydrolysis degree [2016]

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