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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Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies by Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni, Zoran Herceg

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The Large and Diverse Family of Mediterranean Flat Breads: A Database by Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H. Abd-El-Khalek, Haneen H. Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail

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