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pro vyhledávání: '"Ferić, Velimir"'
According to standard industrial procedure a bread dough was prepared. The additive was used in amount of 0.6%. A dough pieces were left for 35-60 minutes - for bread from T-500 flour type and 40-65 minutes - for T-850 flour type because of intermedi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::7d340fc001b11f264a9ff5153adf520a
https://www.bib.irb.hr/58306
https://www.bib.irb.hr/58306
Autor:
Ugarčić-Hardi, Žaneta, Ferić, Velimir, Brođanac, Marko, Perić, Ljiljana, Perić, Draženka, Krišto, Jasminka
Prilikom proizvodnje medenjaka pšeničnom brašnu se dodaje raženo brašno, zbog njegovog utjecaja na svježinu proizvoda. Također se može zamijeniti invertnim šećerom. U radu je ispitan utjecaj dodatka različite količine raženog brašna, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::db8419f41d890df802dca330e6284952
https://www.bib.irb.hr/4933
https://www.bib.irb.hr/4933
Autor:
Ferić, Velimir
U radu su priređeni čalkoni s 4, 7-dihidroksikumarinskim prstenom, koji su dalje podvrgnuti reakciji s aromatskim aminima u cilju priprave aziridinskih skupina.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2742d2a3b43e4055c0a954107249513d
https://www.bib.irb.hr/501280
https://www.bib.irb.hr/501280