Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

by Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni, Zoran Herceg
Published 2021-01-01

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

by Dubravka Novotni, Nika Mutak, Ljiljana Nanjara, Saša Drakula, Nikolina Čuljek Mustač, Bojana Voučko, Duška Ćurić
Published 2020-01-01

Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§

by Nikolina Čukelj Mustač, Bojana Voučko, Dubravka Novotni, Saša Drakula, Anamarija Gudelj, Filip Dujmić, Duška Ćurić
Published 2019-01-01

Frozen stored barley sourdough: stability and application to wheat bread

by Dubravka Novotni, Nikolina Čukelj, Tanita Šicel, Saša Drakula, Ivna Vrana Špoljarić, Bojana Voučko, Duška Ćurić
Published 2017-01-01

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

by Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Published 2017-01-01