Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour by Šimurina Olivera D., Filipčev Bojana V., Bodroža-Solarov Marija I., Šoronja-Simović Dragana M.

Get full text

Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirabilit... by Šimurina Olivera D., Filipčev Bojana V., Jovanov Pavle T., Ikonić Bojana B., Simović-Šoronja Dragana M.

Get full text

Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats by Šimurina Olivera D., Filipčev Bojana V., Marić Boško D., Cvetković Biljana R., Bodroža-Solarov Marija I.

Get full text

Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes by Šimurina Olivera D., Filipčev Bojana V., Hadnađev-Dapčević Tamara R., Ikonić Bojana B., Solarov-Bodroža Marija I.

Get full text

Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses by Lević Ljubinko B., Koprivica Gordana B., Mišljenović Nevena M., Filipčev Bojana V., Šimurina Olivera D., Kuljanin Tatjana A.

Get full text

Utilization of Amaranthus spp. grains in food by Bodroža-Solarov Marija I., Šimurina Olivera D., Kojić Jovana S., Krulj Jelena A., Filipović Jelena S., Cvetković Biljana R., Ilić Nebojša M.

Get full text

Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive by Demin Mirjana A., Popov-Raljić Jovanka V., Laličić-Petronijević Jovanka G., Rabrenović Biljana B., Filipčev Bojana V., Šimurina Olivera D.

Get full text

Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures by Gubić Jasmina M., Plavšić Dragana V., Šarić Ljubiša Ć., Varga Ana O., Čabarkapa Ivana S., Filipčev Bojana V., Šimurina Olivera D.

Get full text

Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology by Šimurina Olivera D., Popov Stevan D., Filipčev Bojana V., Dodić Jelena M., Bodroža-Solarov Marija I., Demin Mirjana, Nježić Zvonko B.

Get full text

Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads by Simić Marijana Z., Šimurina Olivera D., Nježić Zvonko B., Vančetović Jelena P., Kandić Vesna G., Nikolić Valentina V., Žilić Slađana M.

Get full text

Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables by Šarić Ljubiša Ć., Filipčev Bojana V., Šimurina Olivera D., Plavšić Dragana V., Šarić Bojana M., Lazarević Jasmina M., Milovanović Ivan Lj.

Get full text

Effects of quantity and layers number of low trans margarines on puff pastry quality by Zahorec Jana J., Šoronja-Simović Dragana M., Šereš Zita I., Šimurina Olivera D., Selaković Anastasija I., Maravić Nikola R., Filipčev Bojana V.

Get full text

Dietary fibers and bread: Attitudes, beliefs and knowledge among young population by Šereš Zita I., Šoronja-Simović Dragana, Grujičić Maja J., Kiš Ferenc E., Đorđević Marijana Z., Šimurina Olivera D., Šaranović Žana V., Maravić Nikola R.

Get full text

Buckwheat-enriched wheat bread: National market placement possibilities by Sakač Marijana B., Mišan Aleksandra Č., Pestorić Mladenka V., Šimurina Olivera D., Nedeljković Nataša M., Škrobot Dubravka J., Jovanov Pavle T., Milovanović Ivan S., Šarić Bojana M., Mandić Anamarija I.

Get full text

The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace by Šarić Bojana M., Nedeljković Nataša M., Šimurina Olivera D., Pestorić Mladenka V., Kos Jovana J., Mandić Anamarija I., Sakač Marijana B., Šarić Ljubiša Ć., Psodorov Đorđe B., Mišan Aleksandra Č.

Get full text