Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

por Dapčević-Hadnađev, Tamara, Tomić, Jelena, Škrobot, Dubravka, Šarić, Bojana, Hadnađev, Miroslav
Publicado 2022

Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

por Maravić, Nikola, Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Pajin, Biljana, Tomić, Jelena, Hadnađev, Miroslav
Publicado 2022

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

por Tomić, Jelena, Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Maravić, Nikola, Rakita, Slađana, Hadnađev, Miroslav
Publicado 2022

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

por Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Tomić, Jelena, Maravić, Nikola, Popović, Nikola, Jovanov, Pavle, Hadnađev, Miroslav
Publicado 2022

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

por Dapčević-Hadnađev, Tamara, Stupar, Alena, Stevanović, Dušan, Škrobot, Dubravka, Maravić, Nikola, Tomić, Jelena, Hadnađev, Miroslav
Publicado 2022

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

por Tomić, Jelena, Škrobot, Dubravka, Popović, Ljiljana, Dapčević-Hadnađev, Tamara, Čakarević, Jelena, Maravić, Nikola, Hadnađev, Miroslav
Publicado 2022

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

por Hadnađev, Miroslav, Kalić, Marina, Krstonošić, Veljko, Jovanović-Lješković, Nataša, Erceg, Tamara, Škrobot, Dubravka, Dapčević-Hadnađev, Tamara
Publicado 2023