Now showing items 1-5 of 5
Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions
The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and ...
Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues
(Taylor & Francis Ltd, 2016-05)
The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were ...
Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain
The primary goal of this study is to improve our understanding of the extent of influence of climatic factors in Serbia and high-molecular-weight glutenin subunit (HMW-GS) composition upon wheat end-use quality. In-depth ...
Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product
This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and ...
Characterization of several milk proteins in Domestic Balkan donkey breed during lactation, using Lab-On-A-Chip capillary electrophoresis
(Savez Hemijskih Inženjera Srbije, 2016-01)
Domestic Balkan donkey (Equus asinus asinus) is a native donkey breed, primarily found in the northern and eastern regions of Serbia. The objective of the study was to analyze proteins of Domestic Balkan donkey milk during ...