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	1.	Optimization of additive content and their combination to improve the quality of pure barley bread. [electronic resource] by Pojić, Milica Dapčević Hadnađev, Tamara Hadnađev, Miroslav Rakita, Slađana Torbica, Aleksandra Publication details: Journal of food science and technology Mar 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test. [electronic resource] by Rakita, Slađana Dokić, Ljubica Dapčević Hadnađev, Tamara Hadnađev, Miroslav Torbica, Aleksandra Producer: 20191101 In: Journal of texture studies vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Characterization of byproducts originating from hemp oil processing. [electronic resource] by Pojić, Milica Mišan, Aleksandra Sakač, Marijana Dapčević Hadnađev, Tamara Šarić, Bojana Milovanović, Ivan Hadnađev, Miroslav Producer: 20150817 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. [electronic resource] by Šarić, Bojana Dapčević-Hadnađev, Tamara Hadnađev, Miroslav Sakač, Marijana Mandić, Anamarija Mišan, Aleksandra Škrobot, Dubravka Producer: 20200429 In: Journal of texture studies vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Changes in the rheological properties of wheat dough during short-term storage of wheat. [electronic resource] by Hadnađev, Miroslav Dapčević Hadnađev, Tamara Pojić, Milica Torbica, Aleksandra Tomić, Jelena Rakita, Slađana Janić Hajnal, Elizabet Producer: 20150827 In: Journal of the science of food and agriculture vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. [electronic resource] by Janić Hajnal, Elizabet Tomić, Jelena Torbica, Aleksandra Rakita, Slađana Pojić, Milica Zivančev, Dragan Hadnađev, Miroslav Dapčević Hadnađev, Tamara Producer: 20151109 In: Food chemistry vol. 164 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)