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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
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2017 | 1 |
2019 | 1 |
2020 | 1 |
2022 | 1 |
2023 | 1 |
2024 | 0 |
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Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.
Food Technol Biotechnol. 2023 Mar;61(1):73-84. doi: 10.17113/ftb.61.01.23.7776.
Food Technol Biotechnol. 2023.
PMID: 37200793
Free PMC article.
Development of High-Fibre and Low-FODMAP Crackers.
Radoš K, Čukelj Mustač N, Varga K, Drakula S, Voučko B, Ćurić D, Novotni D.
Radoš K, et al. Among authors: voucko b.
Foods. 2022 Aug 25;11(17):2577. doi: 10.3390/foods11172577.
Foods. 2022.
PMID: 36076763
Free PMC article.
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Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.
Novotni D, Mutak N, Nanjara L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D.
Novotni D, et al. Among authors: voucko b.
Food Technol Biotechnol. 2020 Dec;58(4):465-474. doi: 10.17113/ftb.58.04.20.6892.
Food Technol Biotechnol. 2020.
PMID: 33505209
Free PMC article.
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Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§.
Čukelj Mustač N, Voučko B, Novotni D, Drakula S, Gudelj A, Dujmić F, Ćurić D.
Čukelj Mustač N, et al. Among authors: voucko b.
Food Technol Biotechnol. 2019 Jun;57(2):183-190. doi: 10.17113/ftb.57.02.19.6100.
Food Technol Biotechnol. 2019.
PMID: 31537967
Free PMC article.
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Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.
Novotni D, Špoljarić IV, Drakula S, Čukelj N, Voučko B, Ščetar M, Galić K, Ćurić D.
Novotni D, et al. Among authors: voucko b.
Food Technol Biotechnol. 2017 Dec;55(4):464-474. doi: 10.17113/ftb.55.04.17.5344.
Food Technol Biotechnol. 2017.
PMID: 29540981
Free PMC article.
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