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Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Vahčić, Nada; Hruškar, Mirjana; Ćurić, Duška
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough // European food research and technology, (2024), |
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Grgić, Tomislava; Drakula, Saša; Voučko, Bojana; Čukelj Mustač, Nikolina; Novotni, Dubravka
Grgić, T., Drakula, S., Voučko, B., Čukelj Mustač, N., & Novotni, D. (2024). Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods // Fermentation, 10 (2024), 3; 174, 17. doi: 10.3390/fermentation10030174 |
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Žeravica, Tea
UTJECAJ ENZIMA NA REOLOŠKA SVOJSTVA TIJESTA I KVALITETU 3D TISKA BEZGLUTENSKOG SNACK PROIZVOD / Čukelj Mustač, Nikolina (mentor);
Zagreb, Prehrambeno-biotehnološki fakultet, . 2023 |
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Štriga, Doroteja
UTJECAJ DODATKA HIDROKOLOIDA NA REOLOŠKA SVOJSTVA SMJESE ZA 3D TISKANJE I KVALITETU TISKA BEZGLUTENSKIH SNACK PROIZVODA / Čukelj Mustač, Nikolina (mentor);
Zagreb, Prehrambeno-biotehnološki fakultet, . 2023 |
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Voučko, Bojana; Čukelj Mustač, Nikolina; Nanjara, Ljiljana; Grgić, Tomislava; Ćurić, Duška; Novotni, Dubravka
Flat bread with carob and millet flour – the sustainable staple food // Acta portuguesa de nutrição, 33. 2023. str. 93-93 |
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Radoš, Kristina; Žerjavica, Tea; Čukelj Mustač, Nikolina; Voučko, Bojana; Benković, Maja; Novotni, Dubravka
GLUTEN FREE 3D PRINTED SNACKS: INFLUENCE OF LACCASE AND XYLANASE PRETREATMENT ON DOUGH RHEOLOGY AND SNACK QUALITY // 6th INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES
Rim, Italija, 18.10.2023-20.10.2023 |
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Aspri, Maria; Čukelj Mustač, Nikolina; Tsaltas, Dimitrios
Non-cereal and Legume Based Sourdough Metabolites. NA: CRC press Taylor&Francis Group, 2023 |
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Grgić, Tomislava ; Pavišić, Zrinka ; Maltar‑Strmečki, Nadica ; Voučko, Bojana ; Čukelj Mustač, Nikolina ; Ćurić, Duška ; Le‑Bail, Alain ; Novotni, Dubravka
Ultrasound‑assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran // Food and Bioprocess Technology, 16 (2023), 11; 2416-2429. doi: 10.1007/s11947-023-03074-5 |
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Voučko, Bojana; Drakula, Saša; Gačić, Matea; Grgić, Tomislava; Ćurić, Duška; Čukelj Mustač, Nikolina
EFFECT OF CAROB AND MILLET FLOUR OR SOURDOUGH ON ACCEPTABILITY AND STALING OF GLUTEN FREE FLAT BREAD // 6th INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES
Rim, Italija, 18.10.2023-20.10.2023 |
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Voučko, Bojana ; Čukelj Mustač, Nikolina ; Pereira, Cleo ; Nanjara, Ljiljana ; Grgić, Tomislava ; Ćurić, Duška ; Novotni, Dubravka
Fermentation performance of carob flour, proso millet flour and bran and their combinations // Book of Abstracts 10th International Congress of Food Technologists, Biotechnologists and Nutritionists. 2023. str. 232-232 |
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