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Showing 7 out of a total of 7 results for community: Institute of Food Technology. (0.011 seconds)

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Optimization of additive content and their combination to improve the quality of pure barley bread

Pojić, Milica; Dapčević-Hadnađev, Tamara; Hadnađev, Miroslav; Rakita, Slađana; Torbica, Aleksandra (Springer India, 2017-03)
Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches

Pojić, Milica; Musse Maja; Rondeau Corinne; Hadnađev, Miroslav; Grenier David; Mariette François; Cambert Mirelle; Diascorn Yves; Quellec Stéphane; Torbica, Aleksandra; Dapčević-Hadnađev, Tamara; Lucas Tiphaine (Springer, 2016-08)
Emulsifying properties of hemp proteins: Effect of isolation technique

Dapčević-Hadnađev, Tamara; Dizdar, M.; Pojić, Milica; Krstonošić, V.; Zychowski, L.M.; Hadnađev, Miroslav (ELSEVIER, 2019-04-30)
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)
Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereal

Hadnađev, Miroslav; Mikić, Sanja; Pojić, Milica; Dapčević-Hadnađev, Tamara (Academic Press, Elsevier Inc., San Diego, CA, United States, 2023)