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

Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality(§)

por Čukelj Mustač, Nikolina, Voučko, Bojana, Novotni, Dubravka, Drakula, Saša, Gudelj, Anamarija, Dujmić, Filip, Ćurić, Duška
Publicado 2019

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

Development of High-Fibre and Low-FODMAP Crackers

por Radoš, Kristina, Čukelj Mustač, Nikolina, Varga, Katarina, Drakula, Saša, Voučko, Bojana, Ćurić, Duška, Novotni, Dubravka
Publicado 2022