Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions von Dapcevic Hadnaev, Tamara, Dokic, Petar, Krstonosic, Veljko, Hadnaev, Miroslav

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Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing von Pojić, Milica, Dapčević Hadnađev, Tamara, Hadnađev, Miroslav, Rakita, Slađana, Brlek, Tea

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Optimization of additive content and their combination to improve the quality of pure barley bread von Pojić, Milica, Dapčević Hadnađev, Tamara, Hadnađev, Miroslav, Rakita, Slađana, Torbica, Aleksandra

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Changes in the rheological properties of wheat dough during short-term storage of wheat von Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Pojić, Milica, Torbica, Aleksandra, Tomić, Jelena, Rakita, Slađana, Janić Hajnal, Elizabet

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Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method von Pojic, Milica, Hadnaev, Miroslav, Hadnaev, Tamara Dapcevic

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Insight into the Interaction Between Carbopol^sup ^ 940 and Ionic/Nonionic Surfactant von Milanovic, Maja, Krstonosic, Veljko, Dokic, Ljubica, Hadnaev, Miroslav, Dapcevic Hadnaev, Tamara

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