Now showing items 1-2 of 2

    • Impact of Fats on Rusk Quality Deterioration 

      Ahmetxhekaj, Shahin; Filipović, Vladimir; Filipović, Jelena (University of Bucharest, 2017-01)
      This paper investigates the impact of pan release grease and its interactions with fats incorporated in the dough on rusk quality. To obtain systems sensitive to lipid changes in rusk, experiments were designed varying ...
    • Spelt pasta with increased content of functional components 

      Filipović, Jelena; Ahmetxhekaj, Shahin; Filipović, Vladimir; Košutić, Milenko (Association of the Chemical Engineers of Serbia, 2017-07)
      This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. ...