Претрага
Резултати
Presence of a potentially toxigenic Aspergillus species in wheat flour
[2015]
Plavšić, Dragana Trends in nutrition – opportunities and challenges for bakery products
[2015]
Mastilović, Jasna Wheat enzymes status influenced by climate changes
[2013]
Torbica, Aleksandra Effect of the extrusion process on the mycotoxin content in triticale
[2019]
Janić Hajnal, Elizabet P. Pepper (Capsicum annum L.) and by-products of its processing as the supplements for bakery products
[2017]
Mastilović, Jasna Influence of different types of soybean flour on rheological and textural properties of the cookie dough
[2015]
Petrović, Jovana Characterization of buckwheat-enriched wheat bread and its health benefits
[2015]
Nedeljković, Nataša 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 Филтери
По типу
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