Search Results - Filipcev, B

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  1. 1
    IMPACT OF BUCKWHEAT FLOUR GRANULATION AND SUPPLEMENTATION LEVEL ON THE QUALITY OF COMPOSITE WHEAT/BUCKWHEAT GINGER-NUT-TYPE BISCUITS

    IMPACT OF BUCKWHEAT FLOUR GRANULATION AND SUPPLEMENTATION LEVEL ON THE QUALITY OF COMPOSITE WHEAT/BUCKWHEAT GINGER-NUT-TYPE BISCUITS by Filipcev, B, Simurina, O, Bodroza-Solarov, M

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  2. 2
    The comparison of techniques and methods for L-ascorbic acid determination in the fruits

    The comparison of techniques and methods for L-ascorbic acid determination in the fruits by Cvetkovic, Biljana, Malbasa, Radomir, Loncar, Eva, Njezic, Zvonko, Simurina, Olivera, Filipcev, Bojana, Tepic, Aleksandra

    Published in Hemijska industrija
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  3. 3
    Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

    Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology by Simurina, Olivera, Popov, Stevan, Filipcev, Bojana, Dodic, Jelena, Bodroza-Solarov, Marija, Demin, Mirjana, Njezic, Zvonko

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  4. 4
    Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function

    Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirabilit... by Simurina, Olivera, Filipcev, Bojana, Jovanov, Pavle, Ikonic, Bojana, Simovic-Soronja, Dragana

    Published in Hemijska industrija
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  5. 5
    Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function/ Analiza efekata i optimizacija koncentracije organskih kiselina na hemijske i fizicke osobine psenicnog testa primenom metode odzivne povrsine i funkcije pozeljnosti

    Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirabilit... by Simurina, Olivera D, Filipcev, Bojana V, Jovanov, Pavle T, Ikonic, Bojana B, Simovic-Soronja, Dragana M

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  6. 6
    Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

    Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive by Demin, Mirjana, Popov-Raljic, Jovanka, Lalicic-Petronijevic, Jovanka, Rabrenovic, Biljana, Filipcev, Bojana, Simurina, Olivera

    Published in Hemijska industrija
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  7. 7
    Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive/Termo-mehanicka i senzorna svojstva psenicnog i razanog hleba pripremljenih sa razlicitim koncentracijama aditiva

    Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive/Termo-mehanicka i senzorna svojstva psenicnog i razanog hleba pri... by Demin, Mirjana A, Popov-Raljic, Jovanka V, Lalicic-Petronijevic, Jovanka G, Rabrenovic, Biljana B, Filipcev, Bojana V, Simurina, Olivera D

    Published in Hemijska industrija
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  8. 8
    The comparison of techniques and methods for L-ascorbic acid determination in the fruits/Poredenje tehnika i metoda odredivanja L-askorbinske kiseline u vocu

    The comparison of techniques and methods for L-ascorbic acid determination in the fruits/Poredenje tehnika i metoda odredivanja L-askorbinske kiseline u vocu by Cvetkovic, Biljana R, Malbasa, Radomir V, Loncar, Eva S, Njezic, Zvonko B, Simurina, Olivera, Filipcev, Bojana, Tepic, Aleksandra

    Published in Hemijska industrija
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