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Showing 5 out of a total of 5 results for community: Institute of Food Technology.
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Kinetic of phytic acid degradation in spontaneously fermented ancient wheat sourdoughs
Dapčević-Hadnađev, Tamara
;
Maravić, Nikola
;
Jovanov, Pavle
;
Hadnađev, Miroslav
(
Cereals & Europe; International Hellenic University
,
2022-04-08
)
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
)
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
Dapčević-Hadnađev, Tamara
;
Stupar, Alena
;
Stevanović, Dušan
;
Škrobot, Dubravka
;
Maravić, Nikola
;
Tomić, Jelena
;
Hadnađev, Miroslav
(
MDPI
,
2022-12-09
)
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
Škrobot, Dubravka
;
Dapčević-Hadnađev, Tamara
;
Tomić, Jelena
;
Maravić, Nikola
;
Popović, Nikola
;
Jovanov, Pavle
;
Hadnađev, Miroslav
(
MDPI
,
2022-12-05
)
Effects of spontaneously fermented ancient wheat sourdoughs on quality of refined wheat flour bread
Dapčević-Hadnađev, Tamara
;
Tomić, Jelena
;
Škrobot, Dubravka
;
Popović, Nikola
;
Hadnađev, Miroslav
(
Cereals & Europe; International Hellenic University
,
2022-04-08
)
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Author
Dapčević-Hadnađev, Tamara (5)
Hadnađev, Miroslav (5)
Maravić, Nikola (4)
Tomić, Jelena (4)
Škrobot, Dubravka (4)
Jovanov, Pavle (2)
Popović, Nikola (2)
Sakač, Marijana (1)
Stevanović, Dušan (1)
Stupar, Alena (1)
Subject
ancient wheat (5)
sourdough (5)
spontaneous fermentation (3)
breadmaking (2)
rheology (2)
antioxidant activity (1)
bioaccessibility (1)
bread quality (1)
dough rheology (1)
phytic acid (1)
... View More
Date Issued
2022 (4)
2023 (1)
Has File(s)
Yes (5)