Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mirjana DEMIN"'
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 3 (2023)
In this study, the possible use of seeds after fruit processing to obtain unconventional cold-pressed edible oil was investigated. For this purpose, seeds of quince, sour cherries and plum were used. Fatty acid composition, antioxidant activity, pero
Externí odkaz:
https://doaj.org/article/1899b4b6d1784c1b851c476af5d7daaa
Autor:
Mirjana B. Pešić, Milica M. Pešić, Jelena Bezbradica, Anđela B. Stanojević, Petra Ivković, Danijel D. Milinčić, Mirjana Demin, Aleksandar Ž. Kostić, Biljana Dojčinović, Sladjana P. Stanojević
Publikováno v:
Molecules, Vol 28, Iss 10, p 4098 (2023)
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk prod
Externí odkaz:
https://doaj.org/article/108db99eb8974e2f8c3998bce61a7d58
Autor:
V Bojana Filipcev, Mirjana Demin, B Zvonko Njezic, D Stevan Popov, M Jelena Dodic, D Olivera Simurina, I Marija Bodroza-Solarov
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 4, Pp 471-480 (2014)
Chemical Industry and Chemical Engineering Quarterly / CICEQ (2014) 20(4):471-480
Chemical Industry and Chemical Engineering Quarterly / CICEQ
Chemical Industry and Chemical Engineering Quarterly / CICEQ (2014) 20(4):471-480
Chemical Industry and Chemical Engineering Quarterly / CICEQ
In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, actally flour. The application of improvers can optimise the qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9835bec9f0b114e8435e3366df7b7942
https://doi.org/10.2298/ciceq121127029s
https://doi.org/10.2298/ciceq121127029s
Autor:
B Biljana Rabrenovic, V Bojana Filipcev, G Jovanka Lalicic-Petronijevic, D Olivera Simurina, A Mirjana Demin, V Jovanka Popov-Raljic
Publikováno v:
Hemijska industrija
Hemijska Industrija, Vol 67, Iss 3, Pp 455-463 (2013)
Hemijska Industrija, Vol 67, Iss 3, Pp 455-463 (2013)
The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3156eb7077b78f6932f28f3e20409f02
http://aspace.agrif.bg.ac.rs/handle/123456789/3233
http://aspace.agrif.bg.ac.rs/handle/123456789/3233
