Now showing items 1-3 of 3
Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle
(Savez hemijskih inženjera Srbije, 2016-05)
Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) ...
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 ...
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 ...