Properties of crackers with buckwheat sourdough von Selimović, Amel, Miličević, Dijana, Selimović, Amra, Žuljević, Sanja Oručević, Jašića, Amela, Vranac, Amila

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FROM COCOA TO CHOCOLATE von Miličević, Dijana, Oručević Žuljević, Sanja, Ademović, Zahida

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The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread von A. Selimović, M. Jašić, Amra Selimović, Đurđica Ačkar, Tijana Pešić, Dijana Miličević

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The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread von Selimović, A, Miličević, Dijana, Jašić, M, Selimović, Amra, Ačkar, Đurđica, Pešić, Tijana

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A Baking Function Depending Upon Storage Condition and a Type of Flour von Miličević, Dijana, Selimović, Amel, Pešić, Tijana, Hodžić, Haris, Aljić, Mirna

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Efficiency of the interfacial charge transfer complex between TiO2 nanoparticles and caffeic acid against DNA damage in vitro: A combinatorial analysis von Lazic, Vesna, Vukoje, Ivana, Milicevic, Bojana, Spremo-Potparevic, Biljana, Zivkovic, Lada, Topalovic, Dijana, Bajic, Vladan, Sredojevic, Dusan, Nedeljkovic, Jovan

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