Search Results - "Smerdel, Bojana"

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread by Škara, Nikica, Novotni, Dubravka, Čukelj, Nikolina, Smerdel, Bojana, Ćurić, Duška

“…Many attempts have been made to increase the nutritional value of bread by adding dietary fibre. However, fibre enrichment is usually associated with various…”
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Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough by Novotni, Dubravka, Čukelj, Nikolina, Smerdel, Bojana, Bituh, Martina, Dujmić, Filip, Ćurić, Duška

“…Gluten-free bread often has low nutritive value, high glycemic index (GI) and short shelf-life. The aim of this research was to investigate the influence of…”
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Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough by Novotni, Dubravka, Čukelj, Nikolina, Smerdel, Bojana, Ćurić, Duška

“…Summary Partially baked frozen (PBF) process prolongs bread shelf life, but diminishes its volume and crumb texture. Therefore, we investigated the possibility…”
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