Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread

por Novotni, Dubravka, Nanjara, Ljiljana, Štrkalj, Lucija, Drakula, Saša, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška
Publicado 2023

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

por Novotni, Dubravka, Mutak, Nika, Nanjara, Ljiljana, Drakula, Saša, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška
Publicado 2020