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Showing 6 out of a total of 6 results for community: Institute of Food Technology. (0.008 seconds)

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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)
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)
Rheological performances of ancient wheat varieties

Dapčević-Hadnađev, Tamara; Tomić, Jelena; Jovanov, Pavle; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
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)
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)