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Showing 6 out of a total of 36 results for community: Institute of Food Technology. (0.008 seconds)

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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)
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)
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)
Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Hadnađev, Miroslav; Kalić, Marina; Krstonošić, Veljko; Jovanović-Lješković, Nataša; Erceg, Tamara; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2023-03-30)