Претрага
Резултати
Trends in nutrition – opportunities and challenges for bakery products (✓) [2015]
Mastilović, Jasna![](/image/people_icon_ico.png)
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Presence of a potentially toxigenic Aspergillus species in wheat flour (✓) [2015]
Plavšić, Dragana![](/image/people_icon_ico.png)
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Influence of layering margarine with reduced fat content on puff pastry quality [2015]
Šoronja-Simović, Dragana M.![](/image/people_icon_ico.png)
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Wheat enzymes status influenced by climate changes (✓) [2013]
Torbica, Aleksandra![](/image/people_icon_ico.png)
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Chemical characteristics of cookies enriched with extruded brewer's spent grain (✓) [2019]
Petrović, Jovana![](/image/people_icon_ico.png)
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Effect of the extrusion process on the mycotoxin content in triticale (✓) [2019]
Janić Hajnal, Elizabet P.![](/image/people_icon_ico.png)
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Effect and optimization of concentration different enzymes on the viscoelasticy of substandard wheat dough (✓) [2013]
Šimurina, Olivera![](/image/people_icon_ico.png)
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A compliance of the bakery and confectionery products with the contemporary food consumption habits (✓) [2013]
Psodorov, Dragan; Živković, Jasmina![](/image/people_icon_ico.png)
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Molds present in wholegrain flours used in gluten-free products (✓) [2014]
Plavšić, Dragana V.![](/image/people_icon_ico.png)
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Characterization of buckwheat-enriched wheat bread and its health benefits (✓) [2015]
Nedeljković, Nataša![](/image/people_icon_ico.png)
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