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Research outputs
Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies
[2017]
Pestorić, Mladenka Raman and Fourier transform infrared spectroscopy application to the Puno and Titicaca cvs. of quinoa seed microstructure and perisperm characterization
[2019]
Czekus, Borisz G.; Pećinar, Ilinka Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions
[2011]
Sedej, Ivana Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition
[2021]
Jakovetić Tanasković, Sonja Physicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies
[2017]
Pestorić, Mladenka Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation [2017]
Kostić, AleksandarSmall deformation rheological behaviour of wheat gluten-octenyl succinyl modified corn starches mixtures
[2021]
Dapčević Hadnađev, Tamara Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers
[2020]
Milićević, Nataša Evaluation of the nutritional profile of sweet maize after herbicide and foliar fertilizer application
[2019]
Mesarović, Jelena Shelf-life prediction of gluten-free rice-buckwheat cookies
[2016]
Sakač, Marijana Филтери
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