Претрага
Резултати
Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ
[2022]
Vidosavljević, Strahinja Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough
[2019]
Petrović, Jovana Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain
[2017]
Filipčev, Bojana Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets
[2023]
Šeregelj, Vanja Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese [2022]
Vesković-Moračanin, SlavicaChemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts [2021]
Đurović V.Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content
[2017]
Petrović, Jovana Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products
[2024]
Belović, Miona Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence
[2021]
Drašković Berger, Mirna; Vakula, Anita Филтери
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