Pregled po CROSBI profilu: Tomislava Grgić (CROSBI Profil: 41195, MBZ: 398080)
Pronađeno 5 radova
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1.Ultrasound‑assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran // Food and Bioprocess Technology (2023) doi:10.1007/s11947-023-03074-5 (međunarodna recenzija, online first)
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2.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
Zagreb, Hrvatska, 2023. str. 232-232 (poster, međunarodna recenzija, sažetak, znanstveni) -
3.Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market // Medical research archives, 10 (2022), 7; 1-16 doi:10.18103/mra.v10i7.2920 (međunarodna recenzija, članak, znanstveni)
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4.The Large and Diverse Family of Mediterranean Flat Breads: A Database // Foods, 11 (2022), 15; 1-27 doi:https://.org/10.3390/foods11152326 (međunarodna recenzija, članak, znanstveni)
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5.Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies // Foods, 10 (2021), 1; 193, 15 doi:10.3390/foods10010193 (međunarodna recenzija, članak, ostalo)
