Pretraga
Rezultati
Influence of plant protein on dought properties and quality of wholemeal spelt bread, 8th International Congress "Flour-Bread '15" & 10th Croatian Congress of Cereal Technologists, 29-30.10.2015.
[2015]
Šimurina, Olivera Rheological properties of dough for cookies affected by addition of resistant starch
[2011]
Dokić, Ljubica USE OF LEFTOVER BREAD AND OTHER BAKERY PRODUCTS REMAINED IN PRODUCTION AND RETAIL
[2013]
Psodorov, Đorđe Influence of variety and location on mineral composition of wheat and flour and the distribution on minerals in wheat milling fractions
[2013]
Mastilović, Jasna Nutritional and energy value of buckwheath crackers with chia seeds (Salvia hispanica L.) [2015]
Rabrenović, BiljanaAflatoxigenic effect of illuminated fullerene nanoparticles [2017]
T. Kovač; B. Šarkanj; T. Klapec; Borišev, Ivana Đ.Reduction of tenuazonic acid in wheat during processing
[2017]
Janić Hajnal, Elizabet Impact of high temperature on the accumulation of proline in genetically divergent cereal varieties
[2019]
Marković, Stefan Microbiological safety of phyllo pastry
[2017]
Plavšić, Dragana V. Quinoa, buckweat and flaxseed ingredients in the wheat bread production with nutritional quality [2011]
Demin, MirjanaFilteri
Po tipu
- 40