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Optimiranje proizvodnje čajnog peciva bez glutena na bazi rižinog brašna i kukuruznog škroba ; Optimization of Gluten-Free Biscuits Prepared from Rice Flour and Corn Starch

• Authors : Begić, Matea;

Subjects: čajno pecivo bez glutena; rižino brašno; kukuruzni škrob

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Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike ; Determination of Porosity of Gluten-Free Bread Crumb Made with Rice Flour and Corn Starch Using Image Analysis

• Authors : Keresturi, Sandi;

Subjects: kruh; poroznost; kruh bez glutena

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Optimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba ; Optimization of Gluten-Free Bread Prepared from Rice Flour and Corn Starch

• Authors : Kraljik, Helena;

Subjects: kruh; gluten; kruh bez glutena

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Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu krekera bez glutena ; The Influence of the Addition of Different Protein Concentrates on the Quality of Gluten-Free Crackers

• Authors : Lovrić, Ana;

Subjects: krekeri bez glutena; rižino brašno; koncentrati proteina

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Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna ; The Optimization of the Production of Gluten-Free Crackers from Rice and Corn Flour

• Authors : Božić, Barbara;

Subjects: kreker; rižino brašno; kukuruzno brašno

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Utjecaj dodatka koncentrata proteina sirutke na kvalitetu kruha bez glutena ; The Influence of the Addition of Whey Protein Concentrate on the Quality of Gluten-Free Bread

• Authors : Mrak, Anamaria;

Subjects: BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo; BIOTECHNICAL SCIENCES. Food Technology. Engineering; kruh bez glutena

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Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena ; The Influence of the Addition of Different Hydrocolloids on the Quality of Gluten-Free Crackers

• Authors : Cvetko, Dijana;

Subjects: BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo; BIOTECHNICAL SCIENCES. Food Technology. Engineering; hidrokoloidi

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Utjecaj dodatka proteina bjelanjka jajeta na kvalitetu kruha bez glutena ; The Influence of the Addition of Albumen Proteins on the Quality of Gluten-Free Bread

• Authors : Vrebac, Anđela;

Subjects: BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo; BIOTECHNICAL SCIENCES. Food Technology. Engineering; kruh bez glutena

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Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu kruha bez glutena ; Effect of Hemp Seed Oil Press-Cake Flour on the Quality of Gluten-Free Bread

• Authors : Vojnić, Snježana;

Subjects: kruh; kruh bez glutena; rižino brašno

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Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs

• Authors : Mastanjević, Krešimir; Jukić, Marko; Ugarčić, Žaneta ...

Subjects: gluten-free meatballs; maize breadcrumbs; rice breadcrumbs

• Source: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists ; ISSN 1848-2562 (Print) ;

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