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Now showing items 1-6 of 6

Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation

Rakita, Slađana; Pojić, Milica; Tomić, Jelena; Torbica, Aleksandra (Elsevier, 2014-05-01)
Chemometric approach to characterization of flour mill streams: Chemical and rheological properties

Pojić, Milica; Spasojević, Nebojša B.; Atlas, Mirko Đ. (Springer Verlag, 2014-05)
Anti-inflammatory activity of grains of paradise (Aframomum melegueta Schum) extract

Ilić, Nebojša; Dey, Moul; Poulev, Alexander A.; Logendra, Sithes; Kuhn, Peter E.; Raskin, Ilya (American Chemical Society, 2014-10-29)
Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches

Dapčević-Hadnađev, Tamara; Dokić, Ljubica; Hadnađev, Miroslav; Pojić, Milica; Torbica, Aleksandra (Springer Verlag, 2014-01)
Characterization of byproducts originating from hemp oil processing

Pojić, Milica; Mišan, Aleksandra; Sakač, Marijana; Dapčević-Hadnađev, Tamara; Šarić, Bojana; Milovanović, Ivan; Hadnađev, Miroslav (American Chemical Society, 2014-12-24)
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

Janić Hajnal, Elizabet; Tomić, Jelena; Torbica, Aleksandra; Rakita, Slađana; Pojić, Milica; Živančev, Dragan; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara (Elsevier, 2014-12-01)

Now showing items 1-6 of 6