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Showing 9 out of a total of 9 results for community: Institute of Food Technology. (0.007 seconds)

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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)
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)
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)
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)
Rheological properties of ancient wheat varities and sourdough processing used as a tool for improving antioxidative properties of bread

Hadnađev, Miroslav; Tomšik, Alena; Škrobot, Dubravka; Tomić, Jelena; Maravić, Nikola; Jovanov, Pavle; Dapčević-Hadnađev, Tamara (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 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)
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

Maravić, Nikola; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Pajin, Biljana; Tomić, Jelena; Hadnađev, Miroslav (MDPI, 2022-07-06)
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)