Zobrazeno 1 - 3
of 3
pro vyhledávání: '"S Vladimir Filipovic"'
Autor:
B Vesna Radovanovic, Nebojsa Novkovic Dj., B Milenko Kosutic, M Vesna Vučurović, S Jelena Filipovic, S Vladimir Filipovic, Vuk Radojević
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly. 28:57-66
Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as a natural flavor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a0b35e799a48e57bcf9e3ecb697a1b3
https://doi.org/10.2298/ciceq200915016v
https://doi.org/10.2298/ciceq200915016v
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 85-93 (2017)
Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for dry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::090fba7815b594f8c1c09ec9e9a15b9c
https://doi.org/10.2298/apt1748085f
https://doi.org/10.2298/apt1748085f
Autor:
S Jelena Filipovic, D Uros Miljic, M Vesna Vučurović, S Vladimir Puskas, S Vladimir Filipovic
Publikováno v:
Journal on Processing and Energy in Agriculture. 22:150-152
The purpose of this study is to examine the effect of bakery yeast extract (YE) addition, in the form of a paste (up to 10 % to the wheat flour mass) on the fermentative activity (FA) of bakery yeast during dough preparation. The addition of YE in an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d5a6df9369ffea25ff505b31471bb86
https://doi.org/10.5937/jpea1803150v
https://doi.org/10.5937/jpea1803150v