Dapčević Hadnađev, Tamara
Results 1-20 of 21 (Search time: 0.003 seconds).
| Issue Date | Title | Author(s) | |
|---|---|---|---|
| 1 | 1-Jan-2012 | The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex | Tomić, Jelena ; Živančev, Dragan; Torbica, Aleksandra ; Pojić, Milica ; Janić Hajnal, Elizabet ; Dapčević Hadnađev, Tamara |
| 2 | 1-Nov-2013 | Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality | Tomić, Jelena ; Pojić, Milica ; Torbica, Aleksandra ; Rakita , Slađana ; Živančev, Dragan; Janić Hajnal, Elizabet ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav |
| 3 | 15-Jul-2014 | Changes in the rheological properties of wheat dough during short-term storage of wheat | Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Pojić, Milica ; Torbica, Aleksndra ; Tomić, Josif; Rakita , Slađana ; Janić Hajnal, Elizabet |
| 4 | 2012 | Consumers' attitudes towards full-fat food products and their low-fat alternatives | Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Pojić, Milica ; Mastilović, Jasna ; Torbica, Aleksandra |
| 5 | 1-Dec-2014 | Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality | Janić Hajnal, Elizabet ; Tomić, Jelena ; Torbica, Aleksandra ; Rakita , Slađana ; Pojić, Milica ; Živančev, Dragan; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara |
| 6 | 1-Jan-2011 | Evaluation of wheat quality for application in flour based confectionery products | Torbica, Aleksndra ; Hadnađev, Miroslav ; Pojić, Milica ; Dapčević Hadnađev, Tamara ; Tomić, Josif |
| 7 | 1-Dec-2011 | Functional gluten alternatives | Torbica, Aleksndra ; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Dokić P. |
| 8 | 1-Jul-2013 | Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough | Dapčević Hadnađev, Tamara ; Torbica, Aleksndra ; Hadnađev, Miroslav |
| 9 | 1-Jan-2012 | Influence of hydrocolloids on the rheological properties of buckwheat dough | Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksndra ; Krstonošić, Veljko |
| 10 | 1-Dec-2013 | Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems | Dapčević Hadnađev, Tamara ; Pajić-Lijaković, Ivana; Hadnađev, Miroslav ; Mastilović, Jasna ; Torbica, Aleksandra ; Bugarski, Branko |
| 11 | 1-Jan-2011 | Measurement precision of dough extensional rheological test methods | Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksndra ; Tomić, Josif |
| 12 | 1-Apr-2016 | Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace | Torbica, Aleksndra ; Belović, Miona ; Mastilović, Jasna ; Kevrešan, Žarko ; Pestorić, Mladenka ; Škrobot, Dubravka ; Dapčević Hadnađev, Tamara |
| 13 | 1-Mar-2017 | Optimization of additive content and their combination to improve the quality of pure barley bread | Pojić, Milica ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Rakita , Slađana ; Torbica, Aleksandra |
| 14 | 1-Aug-2016 | Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches | Pojić, Milica ; Musse M.; Rondeau C.; Hadnađev, Miroslav ; Grenier D.; Mariette F.; Cambert M.; Diascorn Y.; Quellec S.; Torbica, Aleksandra ; Dapčević Hadnađev, Tamara ; Lucas T. |
| 15 | 1-Jan-2014 | Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems | Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Dokić, Ljubica ; Pajin, Biljana ; Torbica, Aleksndra ; Šarić, Ljubiša ; Ikonić, Predrag |
| 16 | 1-Jun-2018 | Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test | Rakita, Slađana ; Dokić, Ljubica ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Torbica, Aleksandra |
| 17 | 1-Jan-2014 | Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches | Dapčević Hadnađev, Tamara ; Dokić, Ljubica ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksndra |
| 18 | 14-Apr-2014 | Rheological properties of dough and quality of bread supplemented with emulsifying Polysaccharides | Dapčević Hadnađev, Tamara ; Dokić, Ljubica ; Pojić, Milica ; Hadnađev, Miroslav ; Torbica, Aleksndra ; Rakita , Slađana |
| 19 | 1-Aug-2010 | Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour | Torbica, Aleksndra ; Hadnađev, Miroslav ; Dapčević T. |
| 20 | 1-Aug-2012 | Rice and buckwheat flour characterisation and its relation to cookie quality | Torbica, Aleksndra ; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara |