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Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.
Plants (Basel). 2022 Mar 12;11(6):761. doi: 10.3390/plants11060761.
Plants (Basel). 2022.
PMID: 35336642
Free PMC article.
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies.
Nakov G, Jukić M, Šimić G, Šumanovac F, Komlenić DK, Lukinac J.
Nakov G, et al. Among authors: komlenic dk.
Foods. 2022 Aug 12;11(16):2428. doi: 10.3390/foods11162428.
Foods. 2022.
PMID: 36010428
Free PMC article.
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Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.
Nakov G, Brandolini A, Hidalgo A, Ivanova N, Jukić M, Komlenić DK, Lukinac J.
Nakov G, et al. Among authors: komlenic dk.
Food Sci Technol Int. 2020 Oct;26(7):574-582. doi: 10.1177/1082013220917282. Epub 2020 Apr 9.
Food Sci Technol Int. 2020.
PMID: 32271620
Free article.
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Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers.
Nakov G, Brandolini A, Estivi L, Bertuglia K, Ivanova N, Jukić M, Komlenić DK, Lukinac J, Hidalgo A.
Nakov G, et al. Among authors: komlenic dk.
Antioxidants (Basel). 2022 Oct 22;11(11):2087. doi: 10.3390/antiox11112087.
Antioxidants (Basel). 2022.
PMID: 36358460
Free PMC article.
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