Now showing items 1-3 of 3
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
(Savez Hemijskih Inženjera, Beograd, 2017-01)
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...
The influence of climate conditions on the occurrence of deoxynivalenol in maize harvested in Serbia during 2013–2015
The objective of this study was to investigate the influence of climate conditions on deoxynivalenol (DON) content in 1800 maize samples collected from main maize growing regions in Serbia during a period of three years. ...
Physicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies
The objective of this study was to investigate the effect of different storage conditions on physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order polynomial (SOP) models were developed ...