Naučni institut za prehrambene tehnologije u Novom Sadu

View Statistics Email Alert RSS Feed
Organization name
Naučni institut za prehrambene tehnologije u Novom Sadu
Parent OrgUnit
City
Novi Sad
Country
Serbia

OrgUnit's Researchers publications
(Dept/Workgroup Publication)

Refined By:
Author:  Hadnađev, Miroslav
Author:  Torbica, Aleksandra

Results 1-20 of 22 (Search time: 0.004 seconds).

Issue DateTitleAuthor(s)
11-Jan-2015Antioxidant capacity, mineral content and sensory properties of gluten-free rice and buckwheat cookiesSakač, Marija; Pestorić, Mladenka ; Mišan, Aleksandra ; Nedeljković N.; Jambrec D.; Jovanov, Pavle ; Banjac, Vojislav ; Torbica, Aleksndra ; Hadnađev, Miroslav ; Mandić, Aljoša
21-Nov-2013Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological qualityTomić, Jelena ; Pojić, Milica ; Torbica, Aleksandra ; Rakita , Slađana ; Živančev, Dragan; Janić Hajnal, Elizabet ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav 
315-Jul-2014Changes in the rheological properties of wheat dough during short-term storage of wheatHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Pojić, Milica ; Torbica, Aleksndra ; Tomić, Josif; Rakita , Slađana ; Janić Hajnal, Elizabet 
42012Consumers' attitudes towards full-fat food products and their low-fat alternativesHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Pojić, Milica ; Mastilović, Jasna ; Torbica, Aleksandra 
51-Dec-2014Content of free amino groups during postharvest wheat and flour maturation in relation to gluten qualityJanić Hajnal, Elizabet ; Tomić, Jelena ; Torbica, Aleksandra ; Rakita , Slađana ; Pojić, Milica ; Živančev, Dragan; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara 
61-Jan-2011Evaluation of wheat quality for application in flour based confectionery productsTorbica, Aleksndra ; Hadnađev, Miroslav ; Pojić, Milica ; Dapčević Hadnađev, Tamara ; Tomić, Josif
71-Jan-2009Functional characteristics of the gluten free products based on buckwheat/rice flour mixturesTorbica, Aleksndra ; Hadnađev, Miroslav ; Sakač, Marija
81-Dec-2011Functional gluten alternativesTorbica, Aleksndra ; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Dokić P.
91-Nov-2011Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat floursSakac M.; Torbica, Aleksndra ; Sedej I.; Hadnađev, Miroslav 
101-Jul-2013Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie DoughDapčević Hadnađev, Tamara ; Torbica, Aleksndra ; Hadnađev, Miroslav 
111-Jan-2012Influence of hydrocolloids on the rheological properties of buckwheat doughDapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksndra ; Krstonošić, Veljko 
121-Dec-2013Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systemsDapčević Hadnađev, Tamara ; Pajić-Lijaković, Ivana; Hadnađev, Miroslav ; Mastilović, Jasna ; Torbica, Aleksandra ; Bugarski, Branko
131-Jan-2011Measurement precision of dough extensional rheological test methodsDapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksndra ; Tomić, Josif
141-Mar-2017Optimization of additive content and their combination to improve the quality of pure barley breadPojić, Milica ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Rakita , Slađana ; Torbica, Aleksandra 
151-Aug-2016Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying StarchesPojić, Milica ; Musse M.; Rondeau C.; Hadnađev, Miroslav ; Grenier D.; Mariette F.; Cambert M.; Diascorn Y.; Quellec S.; Torbica, Aleksandra ; Dapčević Hadnađev, Tamara ; Lucas T.
161-Jan-2014Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systemsHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Dokić, Ljubica ; Pajin, Biljana ; Torbica, Aleksndra ; Šarić, Ljubiša ; Ikonić, Predrag 
171-Jun-2018Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak testRakita, Slađana ; Dokić, Ljubica ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Torbica, Aleksandra 
181-Jan-2014Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize StarchesDapčević Hadnađev, Tamara ; Dokić, Ljubica ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksndra 
1914-Apr-2014Rheological properties of dough and quality of bread supplemented with emulsifying PolysaccharidesDapčević Hadnađev, Tamara ; Dokić, Ljubica ; Pojić, Milica ; Hadnađev, Miroslav ; Torbica, Aleksndra ; Rakita , Slađana 
201-Aug-2010Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flourTorbica, Aleksndra ; Hadnađev, Miroslav ; Dapčević T.