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Showing 10 out of a total of 22 results for community: Institute of Food Technology. (0.013 seconds)

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Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

Torbica, Aleksandra; Belović, Miona; Mastilović, Jasna; Kevrešan, Žarko; Pestorić, Mladenka; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2016-04)
Rheological behaviour of ancient wheat flours

Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (University of East Sarajevo, Faculty of Technology, Zvornik, 2021-03-19)
The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour

Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Tomić, Jelena; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake

Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
Application of temporal dominance of sensations in sensory profiling of sourdough starter odour

Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs

Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Faculty of Technology, Leskovac, Serbia, 2021-10-23)
Effects of ancient wheat sourdough addition on bread rheological and textural properties

Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2023)
Rheological behavior of emmer, spelt and khorasan flours

Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Wiley, 2022-10-27)
Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake

Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
Effect of rice protein concentrate addition on the properties of gluten-free sponge cake

Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav; Pestorić, Mladenka (University PIM, 2022)