Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Škrobot Dubravka J."'
Autor:
Škrobot Dubravka J., Tomić Jelena M., Dapčević-Hadnađev Tamara R., Novaković Aleksandra R., Hadnađev Miroslav S., Delić Jovana D., Mandra Muamer J.
Publikováno v:
Food and Feed Research, Vol 47, Iss 1, Pp 55-63 (2020)
Traditionally, sensory analysis techniques are separated on those performed with trained sensory panellists (analytical procedures) and those with consumers (hedonic tests). Nowadays, dividing line between these two approaches tends to blur. Followin
Externí odkaz:
https://doaj.org/article/0ae679fc65a845889d29039f6711439e
Autor:
Perović Jelena N., Kojić Jovana S., Škrobot Dubravka J., Krulj Jelena A., Peić-Tukuljac Lidija E., Ilić Nebojša M., Bodroža-Solarov Marija I.
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 197-203 (2019)
This study was conducted to investigate the effect of the addition of buckwheat flour, as well as the influence of buckwheat grain pretreatment, on betaine content in wholegrain wheat pasta. The buckwheat is traditionally used in the human diet fo
Externí odkaz:
https://doaj.org/article/cbadc21bf29f43c2936bf52578c40915
Autor:
Sakač Marijana B., Mišan Aleksandra Č., Pestorić Mladenka V., Šimurina Olivera D., Nedeljković Nataša M., Škrobot Dubravka J., Jovanov Pavle T., Milovanović Ivan S., Šarić Bojana M., Mandić Anamarija I.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 119-127 (2015)
Quality parameters and the possibility of successful placement of buckwheat-enriched wheat bread on the national market are presented in this paper. Analysis of the market position of buckwheat-enriched wheat bread includes demands, offer and competi
Externí odkaz:
https://doaj.org/article/dbac45531fd04224ae143dfc8e4c4964
Autor:
Pestorić, Mladenka V., Mastilović, Jasna S., Kevrešan, Žarko S., Pezo, Lato L., Belović, Miona M., Glogovac, Svetlana K., Škrobot, Dubravka J., Ilić, Nebojša M., Takač, Adam J.
Publikováno v:
Food & Feed Research; 2021, Vol. 48 Issue 1, p9-21, 13p