Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods by Tomislava Grgić, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač, Dubravka Novotni

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Editorial: Wheat: from nutrition to cultivation and technology by Bojana Voučko, Elena Bartkiene, Elena Bartkiene, Marianna Rakszegi, João Miguel F. Rocha

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Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread by Dubravka Novotni, Ljiljana Nanjara, Lucija Štrkalj, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić

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Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread by Dubravka Novotni, Nika Mutak, Ljiljana Nanjara, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić

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Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality by Nikolina Čukelj Mustač, Bojana Voučko, Dubravka Novotni, Saša Drakula, Anamarija Gudelj, Filip Dujmić, Duška Ćurić

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Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread by Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara, Saša Drakula, Tomislava Grgić, Duška Ćurić, Dubravka Novotni

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Development of High-Fibre and Low-FODMAP Crackers by Kristina Radoš, Nikolina Čukelj Mustač, Katarina Varga, Saša Drakula, Bojana Voučko, Duška Ćurić, Dubravka Novotni

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Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread by Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić

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