| Naziv |
Akcije |
| Drakula, Saša; Budimir, Valentina; Novotni, Dubravka; Voučko, Bojana; Čukelj Mustač, Nikolina; Krpan, Marina; Hruškar, Mirjana; Ćurić, Duška
Physico-chemical properties of gluten-free bread with yellow pea flour and improving agents // 8th Cereals & Europe Spring Meeting
Zagreb, Hrvatska, 10.04.2024-12.04.2024 |
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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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| 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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| 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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| Rosell, Cristina; Garzon, Raquel; Papageorgiou, Maria; Deligeorgakis, Christodoulos; Novotni, Dubravka; Voučko, Bojana; Abd-El-Khalek, Mokhtar H.; Pasqualone, Antonella; Vurro, Francesca
DEVELOPMENT OF GLUTEN FREE FLAT BREADS: A FOUND ATION FOR INNOVATION AND COMPARISON // 6th INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES
Rim, Italija, 18.10.2023-20.10.2023 |
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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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| Radoš, Kristina; Žeravica, 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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| 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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| 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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| Grgić, Tomislava; Pavišić, Zrinka; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, Duška; Novotni, Dubravka
Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production // 14th International Congress on Engineering and Food (icef14)
Nantes, Francuska, 20.06.2023-23.06.2023 |
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