Zobrazeno 1 - 7
of 7
pro vyhledávání: '"pumpkin cake"'
Publikováno v:
Indonesian Food Science & Technology Journal; Vol. 5 No. 1 (2021): Vol 5 No 1, December 2021; 6-11
This present study aimed to enhance nutrients and reduce fat content in steamed pumpkin cakes. Two independent variables, including quinoa (30−80% w/w by pumpkin weight) and soymilk (15−60% w/w by coconut milk weight), were studied using response
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4321b3abedb83907194f64f304a62f97
https://online-journal.unja.ac.id/ifstj/article/view/14673
https://online-journal.unja.ac.id/ifstj/article/view/14673
Autor:
Barišić, Marija
Pogače buče, kao i pogače uljane repice, nastaju kao nusproizvodi prilikom proizvodnje ulja te sadrže visok udio proteina i antioksidanasa. Kako bi se povećala iskoristivost nusproizvoda, a i smanjila količina otpada, povećava se broj istraži
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::90901c83cffdb11b98ecba8dc4807afb
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4113/datastream/PDF
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4113/datastream/PDF
Akademický článek
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Autor:
Faletar, Ana
Cilj ovog rada je bio utvrditi utjecaj procesa superkritične \(CO_{2}\) ekstruzije na svojstva smjesa kukuruzne krupice i odmašćene pogače buče. Omjeri smjesa kukuruzne krupice i odmašćene pogače buče korištenih u ovom istraživanju bili su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a041da52a4782dd19157a89ea262c73a
https://repozitorij.ptfos.hr/islandora/object/ptfos:1176
https://repozitorij.ptfos.hr/islandora/object/ptfos:1176
Autor:
Jarni, Kristina
Cilj ovog rada bio je optimizirati udjele prosenog brašna i bučine pogače u recepturi bezglutenskog kruha s heljdinim i integralnim rižinim brašnom kao baznim brašnima. Prema složenom centralnom planu pokusa varirani su udjeli bučine pogače
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3dc05f6a8348fc409a43e3f06b866240
https://www.bib.irb.hr/921123
https://www.bib.irb.hr/921123
Autor:
Panak Balentić, Jelena, Košpo, Emira, Ačkar, Đurđica, Jozinović, Antun, Babić, Jurislav, Miličević, Borislav, Grec, Marijana, Šubarić, Drago
Extruded snack products are one of the most popular snacks all over the world, since they are tasty and easy to consume regarding chewing and preparation. Because they are not nutritionally rich products, there is a challenge for food industry to imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f49c0cfbdfd24176a8695038505408dd
https://www.bib.irb.hr/895498
https://www.bib.irb.hr/895498
Autor:
Kopić, Ivana
Cilj diplomskog rada bio je provesti pečenje kruha s dodatkom bučine pogače pri dvjema temperaturama (210 OC i 230 OC) u industrijskim uvjetima, a potom analizirati uzorke. Tijekom pečenja analiziran je udio vode u kruhu zatim gubitak mase tijeko
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::791cb8f0ae9be6ff38e57eb0b3a62792
https://www.bib.irb.hr/863632
https://www.bib.irb.hr/863632