المؤلفون: Pleš, Vedrana

المساهمون: Voučko, Bojana

مصطلحات موضوعية: bezglutenski kruh, prehrambena vlakna, rogač, proso, tekstura, gluten free bread, dietary fiber, carob, millet, texture, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:5097; https://urn.nsk.hr/urn:nbn:hr:159:389001; https://repozitorij.unizg.hr/islandora/object/pbf:5097; https://repozitorij.unizg.hr/islandora/object/pbf:5097/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:5097
https://urn.nsk.hr/urn:nbn:hr:159:389001
https://repozitorij.unizg.hr/islandora/object/pbf:5097
https://repozitorij.unizg.hr/islandora/object/pbf:5097/datastream/PDF

المؤلفون: Gačić, Matea

المساهمون: Voučko, Bojana

مصطلحات موضوعية: kiselo tijesto, bezglutenski kruh, trajnost, rogač, proso, sourdough, gluten-free bread, staling, carob, proso millet, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:4659; https://urn.nsk.hr/urn:nbn:hr:159:136498; https://repozitorij.unizg.hr/islandora/object/pbf:4659; https://repozitorij.unizg.hr/islandora/object/pbf:4659/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:4659
https://urn.nsk.hr/urn:nbn:hr:159:136498
https://repozitorij.unizg.hr/islandora/object/pbf:4659
https://repozitorij.unizg.hr/islandora/object/pbf:4659/datastream/PDF

المؤلفون: Bogešić, Iva

المساهمون: Novotni, Dubravka

مصطلحات موضوعية: keksi bez šećera, senzorska svojstva, xylanase, posije prosa, millet bran, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, sensory properties, BIOTECHNICAL SCIENCES. Food Technology, gluten-free bread, bezglutenski kruh, keksi bez šećera, posije prosa, ksilanaza, senzorska svojstva, ksilanaza, sugar-free biscuits

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::18ad86f97ad9b5c4842534df237e257c
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3587/datastream/PDF

المؤلفون: Drakula, Saša

المساهمون: Hruškar, Mirjana

مصطلحات موضوعية: proteaze, senzorska svojstva, Production and preservation of solid foodstuffs, sourdough, udc:664(043.3), volatile flavour compounds precursors, kiselo tijesto, prekursori hlapljivih spojeva arome, bezglutenski kruh, yellow pea flour, profil hlapljivih spojeva arome, volatile flavour compounds profile, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, proteases, sensory properties, shelf life, BIOTECHNICAL SCIENCES. Food Technology, trajnost, gluten free bread, brašno žutog graška, Proizvodnja i konzerviranje krutih prehrambenih proizvoda

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::50718103c354b97a9f7e9e4c91b2ffef
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3572/datastream/PDF

المؤلفون: Budimir, Valentina

المساهمون: Ćurić, Duška

مصطلحات موضوعية: sourdough, quality, kvaliteta, kiselo tijesto, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, shelf life, BIOTECHNICAL SCIENCES. Food Technology, gluten-free bread, yellow pea flour, trajnost, brašno žutog graška

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3630::d04207760755fa338180cb8b8acf5c46
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3507

المؤلفون: Bogešić, Iva

المساهمون: Novotni, Dubravka

مصطلحات موضوعية: bezglutenski kruh, keksi bez šećera, ksilanaza, posije prosa, senzorska svojstva, gluten-free bread, millet bran, sensory properties, sugar-free biscuits, xylanase, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:3587; https://urn.nsk.hr/urn:nbn:hr:159:284206; https://repozitorij.unizg.hr/islandora/object/pbf:3587; https://repozitorij.unizg.hr/islandora/object/pbf:3587/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:3587
https://urn.nsk.hr/urn:nbn:hr:159:284206
https://repozitorij.unizg.hr/islandora/object/pbf:3587
https://repozitorij.unizg.hr/islandora/object/pbf:3587/datastream/PDF

المؤلفون: Crnko-Kovač, Kristina

المساهمون: Novotni, Dubravka

مصطلحات موضوعية: in vivo, bezglutenski kruh, glikemijski indeks, glikemijsko opterećenje, in vivo metodologija, metodologija, glycemic load, glikemijsko opterećenje, glikemijski indeks, glycemic index, bezglutenski kruh, methodology, BIOTECHNICAL SCIENCES. Nutrition, gluten-free bread, BIOTEHNIČKE ZNANOSTI. Nutricionizam

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::90d62b20065dfd431ec58b35ecec496b
https://www.bib.irb.hr/953686

المؤلفون: Kovač, Valentina

المساهمون: Krpan, Marina

مصطلحات موضوعية: brašno graška, bezglutenski kruh, deskriptivna senzorska analiza, hedonistička senzorska analiza, kiselo tijesto, deskriptivna senzorska analiza, sourdough, kiselo tijesto, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, descriptive sensory analysis, hedonic sensory analysis, BIOTECHNICAL SCIENCES. Food Technology, gluten-free bread, pea flour, brašno graška, hedonistička senzorska analiza

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a2542d64ac1605497fef35d1aba5456a
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:2708/datastream/PDF

المؤلفون: Budimir, Valentina

مصطلحات موضوعية: bezglutenski kruh, brašno žutog graška, kiselo tijesto, kvaliteta, trajnost

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c0e46c7c1c90563fb5d1ce8ce3d22f7d
https://www.bib.irb.hr/1022414

المؤلفون: Budimir, Valentina

المساهمون: Ćurić, Duška

مصطلحات موضوعية: bezglutenski kruh, brašno žutog graška, kiselo tijesto, kvaliteta, trajnost, gluten-free bread, quality, shelf life, sourdough, yellow pea flour, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:3507; https://urn.nsk.hr/urn:nbn:hr:159:373984; https://repozitorij.unizg.hr/islandora/object/pbf:3507; https://repozitorij.unizg.hr/islandora/object/pbf:3507/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:3507
https://urn.nsk.hr/urn:nbn:hr:159:373984
https://repozitorij.unizg.hr/islandora/object/pbf:3507
https://repozitorij.unizg.hr/islandora/object/pbf:3507/datastream/PDF

المؤلفون: Štrkalj, Lucija

المساهمون: Novotni, Dubravka

مصطلحات موضوعية: bezglutenski kruh, fenolni spojevi, ksilanaza, posije prosa, prehrambena vlakna, dietary fibre, gluten-free bread, millet bran, phenolic compunds, xylanase, BIOTEHNIČKE ZNANOSTI. Nutricionizam, BIOTECHNICAL SCIENCES. Nutrition

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:3490; https://urn.nsk.hr/urn:nbn:hr:159:570718; https://repozitorij.unizg.hr/islandora/object/pbf:3490; https://repozitorij.unizg.hr/islandora/object/pbf:3490/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:3490
https://urn.nsk.hr/urn:nbn:hr:159:570718
https://repozitorij.unizg.hr/islandora/object/pbf:3490
https://repozitorij.unizg.hr/islandora/object/pbf:3490/datastream/PDF

المؤلفون: Pinčar, Ana

المساهمون: Krpan, Marina

مصطلحات موضوعية: sourdough, antioksidativna aktivnost, gluten, kiselo tijesto, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, antioxidativity, BIOTECHNICAL SCIENCES. Food Technology, brašno žutog graška, coeliac disease, DPPH, antioksidativna aktivnost, bezglutenski kruh, brašno žutog graška, DPPH, kiselo tijesto

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ae250c7ee7d2fe7dc6f36f6dbacf9d5a
https://www.bib.irb.hr/893091

المؤلفون: Jarni, Kristina

المساهمون: Čukelj, Nikolina

مصطلحات موضوعية: bučina pogača, pumpkin cake, millet, label, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, bezglutenski kruh, bučina pogača, deklaracija, optimizacija, proso, BIOTECHNICAL SCIENCES. Food Technology, deklaracija, gluten-free bread, optimizacija, proso, optimization

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3dc05f6a8348fc409a43e3f06b866240
https://www.bib.irb.hr/921123

المؤلفون: Štoler, Ivan

المساهمون: Krpan, Marina

مصطلحات موضوعية: gluten free, FRAP, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, TPC, BIOTECHNICAL SCIENCES. Food Technology, bezglutenski kruh, brašno žutog graška, DPPH, FRAP, TPC, yellow pea flour, brašno žutog graška, DPPH

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1289ca70ad9f30208ba8b30ae05560bd
https://www.bib.irb.hr/895114

المؤلفون: Rora, Tina

المساهمون: Krpan, Marina

مصطلحات موضوعية: sourdough, FRAP, kiselo tijesto, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, brašno žutog graška, celijakija, FRAP, kiselo tijesto, bezglutenski kruh, BIOTECHNICAL SCIENCES. Food Technology, gluten-free bread, yellow pea flour, brašno žutog graška, celijakija, celiac disease

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cc24828e8e86e852d51dc7c1322d4ccf
https://www.bib.irb.hr/892811

المؤلفون: Brođanac, Andrea

المساهمون: Jukić, Marko

مصطلحات موضوعية: gluten, celijakija, bezglutenski kruh, hidrokoloidi, celiac disease, gluten-free bread, hydrocolloids, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo, BIOTECHNICAL SCIENCES. Food Technology. Engineering

وصف الملف: application/pdf

Relation: https://repozitorij.unios.hr/islandora/object/ptfos:2730; https://urn.nsk.hr/urn:nbn:hr:109:936407; https://repozitorij.unios.hr/islandora/object/ptfos:2730/datastream/PDF

الاتاحة: https://repozitorij.unios.hr/islandora/object/ptfos:2730
https://urn.nsk.hr/urn:nbn:hr:109:936407
https://repozitorij.unios.hr/islandora/object/ptfos:2730/datastream/PDF

المؤلفون: Voučko, Bojana

مصطلحات موضوعية: bezglutenski kruh, bučina pogača, celijakija, kriogeno mljevenje, šećerna bolest, ultrazvuk visokog intenziteta, vakuum hlađenje

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::aa85c16537c6be8b40535456185fa1e7
https://www.bib.irb.hr/925553

المؤلفون: Crnko-Kovač, Kristina

المساهمون: Novotni, Dubravka

مصطلحات موضوعية: bezglutenski kruh, glikemijski indeks, glikemijsko opterećenje, in vivo, metodologija, gluten-free bread, glycemic index, glycemic load, methodology, BIOTEHNIČKE ZNANOSTI. Nutricionizam, BIOTECHNICAL SCIENCES. Nutrition

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:3103; https://urn.nsk.hr/urn:nbn:hr:159:897033; https://repozitorij.unizg.hr/islandora/object/pbf:3103; https://repozitorij.unizg.hr/islandora/object/pbf:3103/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:3103
https://urn.nsk.hr/urn:nbn:hr:159:897033
https://repozitorij.unizg.hr/islandora/object/pbf:3103
https://repozitorij.unizg.hr/islandora/object/pbf:3103/datastream/PDF

المؤلفون: Lovrić, Anja-Matea

المساهمون: Hruškar, Mirjana

مصطلحات موضوعية: aromatski spojevi, validacija, validation, aroma compounds, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, bezglutenski kruh, BIOTECHNICAL SCIENCES. Food Technology, gluten-free bread, HS-SPME/GC-MS, optimizacija, optimization

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3630::e39ff6c4e5b892ac27385591fd9e0e5a
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:309/datastream/PDF

المؤلفون: Kišić, Petra

المساهمون: Krpan, Marina

مصطلحات موضوعية: validacija, aldehydes and ketones, validation, aldehidi i ketoni, bezglutenski kruh, HS-SPME/GC-MS, optimizacija, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology, gluten-free bread, optimization

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::037263f8a695ae937352f90b990d50ba
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:221