Autori: Hadnadjev Miroslav S
Naslov | Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours (Article) |
Autori | Sakac Marijana B Torbica Aleksandra M Sedej Ivana J Hadnadjev Miroslav S |
Info | FOOD RESEARCH INTERNATIONAL, (2011), vol. 44 br. 9, str. 2806-2813 |
Projekat | Ministry of Science and Technological Development, The Republic of Serbia[TR-20068] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | The Impact of Maltodextrin-Based Fat Mimetics on Rheological and Textural Characteristics of Edible Vegetable Fat (Article) |
Autori | Hadnadjev Miroslav S Dokic Ljubica P Dapcevic-Hadnadjev Tamara Pajin Biljana S Krstonosic Veljko S |
Info | JOURNAL OF TEXTURE STUDIES, (2011), vol. 42 br. 5, str. 404-411 |
Projekat | Ministry of Science and Technological Development, Republic of Serbia[31014] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour (Article) |
Autori | Torbica Aleksandra M Hadnadjev Miroslav S Dapcevic Tamara |
Info | FOOD HYDROCOLLOIDS, (2010), vol. 24 br. 6-7, str. 626-632 |
Projekat | Ministry of Science and Technological Development, Republic of Serbia [20068] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Rheological characterization of corn starch isolated by alkali method (Article) |
Autori | Dokic Ljubica P Dapcevic Tamara Krstonosic Veljko S Dokic Petar Hadnadjev Miroslav S |
Info | FOOD HYDROCOLLOIDS, (2010), vol. 24 br. 2-3, str. 172-177 |
Projekat | Ministry of Science and Technological Development, Republic of Serbia [20066] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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