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Showing 7 out of a total of 7 results for community: Institute of Food Technology. (0.008 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)
Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough

Dapčević-Hadnađev, Tamara; Torbica, Aleksandra; Hadnađev, Miroslav (Springer Verlag, 2013-07)
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)
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Dapčević-Hadnađev, Tamara; Pajić-Lijaković, Ivana; Hadnađev, Miroslav; Mastilović, Jasna; Torbica, Aleksandra (Elsevier, 2013-12)
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)
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)
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)

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