Hasil Pencarian - Tamara Dapcevic-Hadnadev

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  1. 1
    Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

    Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies oleh Jelena Tomić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, Miroslav Hadnađev

    Diterbitkan 2022-11-01
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  2. 2
    Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

    Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake oleh Nikola Maravić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Biljana Pajin, Jelena Tomić, Miroslav Hadnađev

    Diterbitkan 2022-07-01
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  3. 3
    Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

    Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread oleh Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav Hadnađev

    Diterbitkan 2022-12-01
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  4. 4
    Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

    Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties oleh Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev

    Diterbitkan 2022-01-01
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  5. 5
    Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

    Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread oleh Dubravka Škrobot, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, Miroslav Hadnađev

    Diterbitkan 2022-12-01
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  6. 6
    Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

    Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix oleh Miroslav Hadnađev, Marina Kalić, Veljko Krstonošić, Nataša Jovanović-Lješković, Tamara Erceg, Dubravka Škrobot, Tamara Dapčević-Hadnađev

    Diterbitkan 2023-03-01
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  7. 7
    Generic Food Safety Assessment: A Framework to Evaluate Food Safety Hazards Emerging from Change(s) in the Primary Production System – A Case Study Involving Intercropping

    Generic Food Safety Assessment: A Framework to Evaluate Food Safety Hazards Emerging from Change(s) in the Primary Production System – A Case Study Involving Intercropping oleh Rosa A. Safitri, Esther D. van Asselt, Judith Müller-Maatsch, Susanne Vogelgsang, Tamara Dapcevic-Hadnadev, Monique de Nijs

    Diterbitkan 2024-11-01
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