Претрага
Резултати
Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality
[2013]
Tomić, Jelena Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants
[2011]
Žilić, Slađana 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 Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs
[2016]
Zilic, Sladana Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations [2012]
Stikic, RadmilaUtilization of Mixolab for assessment of durum wheat quality dependent on climatic factors
[2016]
Torbica, Aleksandra Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour [2013]
Žilić, SlađanaQuality prediction of bread made from composite flours using different parameters of empirical rheology
[2019]
Torbica, Aleksandra Evaluation of the nutritional profile of sweet maize after herbicide and foliar fertilizer application
[2019]
Mesarović, Jelena Physicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies
[2017]
Pestorić, Mladenka Филтери
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