Autori: Dapcevic-Hadnadjev Tamara
Naslov | Changes in the rheological properties of wheat dough during short-term storage of wheat (Article) |
Autori | Hadnadjev Miroslav S ![]() ![]() ![]() |
Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2015), vol. 95 br. 3, str. 569-575 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31007] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Characterization of Byproducts Originating from Hemp Oil Processing (Article) |
Autori | Pojic Milica M ![]() ![]() ![]() ![]() ![]() |
Info | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (2014), vol. 62 br. 51, str. 12436-12442 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [III46001] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems (Article) |
Autori | Hadnadjev Miroslav S ![]() ![]() ![]() ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2014), vol. 59 br. 1, str. 495-503 |
Projekat | Ministry of Education and Science, Republic of Serbia [III46001] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality (Article) |
Autori | Janic-Hajnal Elizabet P Tomic Jelena MI Torbica Aleksandra M ![]() ![]() ![]() ![]() |
Info | FOOD CHEMISTRY, (2014), vol. 164 br. , str. 158-165 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31007] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides (Article) |
Autori | Dapcevic-Hadnadjev Tamara Dokic Ljubica P ![]() ![]() ![]() ![]() |
Info | HEMIJSKA INDUSTRIJA, (2014), vol. 68 br. 1, str. 99-106 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31007] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Rheological Properties and Mineral Content of Buckwheat Enriched Wholegrain Wheat Pasta (Article) |
Autori | Nedeljkovic Natasa M Sakac Marijana B ![]() ![]() |
Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2014), vol. 20 br. 1, str. 135-142 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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Naslov | Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches (Article) |
Autori | Dapcevic-Hadnadjev Tamara Dokic Ljubica P ![]() ![]() ![]() ![]() |
Info | FOOD AND BIOPROCESS TECHNOLOGY, (2014), vol. 7 br. 1, str. 235-247 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Empirical and Fundamental Rheological Properties of Wheat Flour Dough as Affected by Different Climatic Conditions (Article) |
Autori | Hadnadjev Miroslav S ![]() ![]() |
Info | JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY, (2013), vol. 15 br. , Suppl. S, str. 1381-1391 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality (Article) |
Autori | Tomic Jelena MI Pojic Milica M ![]() ![]() ![]() ![]() |
Info | JOURNAL OF CEREAL SCIENCE, (2013), vol. 58 br. 3, str. 495-501 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31007] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method (Article) |
Autori | Pojic Milica M ![]() ![]() |
Info | EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (2013), vol. 237 br. 3, str. 299-307 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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