@ARTICLE{
author={Stevanovic Dusan M,Radojevic Dusan D,Terzic-Vidojevic Amarela I,Tomic Jelena MI,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Popovic Nikola},
year={2026},
title={The novel autochthonous probiotic strain Lactobacillus brevis BGZLS30-24 improves the functional characteristics of Khorasan wheat sourdough bread},
journal={APPLIED FOOD RESEARCH},
volume={6},
number={1},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Bayudan Simoun,Laureati Monica,Proserpio Cristina,Cattaneo Camilla,Guerrero Luis,Badia-Olmos Celia,Claret Anna,Dapcevic-Hadnadjev Tamara,Pestoric Mladenka V,Skrobot Dubravka,Ubiparip Dragana N,Pojic Milica M,De Steur Hans,Schouteten Joachim Jietse},
year={2026},
title={Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops},
journal={FOOD RESEARCH INTERNATIONAL},
volume={233},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Maravic Nikola,Radic Bojana D,Tomic Jelena MI,Mandic Anamarija I,Pojic Milica M,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Misan Aleksandra C,Mikic Sanja},
year={2025},
title={Technological quality and resilience to environmental stress of Serbian old wheat local landraces and locally adapted varieties},
journal={APPLIED FOOD RESEARCH},
volume={5},
number={2},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Yildiz Eda,Sumnu Gulum,Khwaldia Khaoula,Rathod Nikheel,Centobelli Piera,Kulawik Piotr,Kaddour Abderrahmane Ait,Dapcevic-Hadnadjev Tamara,Ozogul Fatih},
year={2025},
title={Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods},
journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY},
volume={24},
number={5},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Skrobot Dubravka,Maravic Nikola,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Pestoric Mladenka V,Tomic Jelena MI},
year={2025},
title={Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality},
journal={FOODS},
volume={14},
number={4},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Maravic Nikola,Pajin Biljana S,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Pestoric Mladenka V,Skrobot Dubravka,Tomic Jelena MI},
year={2024},
title={Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation},
journal={FOODS},
volume={13},
number={21},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Safitri Rosa A,Van Asselt Esther D,Muller Maatsch Judith,Vogelgsang Susanne,Dapcevic-Hadnadjev Tamara,De Nijs Monique},
year={2024},
title={Generic Food Safety Assessment: A Framework to Evaluate Food Safety Hazards Emerging from Change(s) in the Primary Production System - A Case Study Involving Intercropping},
journal={JOURNAL OF FOOD PROTECTION},
volume={87},
number={11},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Cicek Semra,Yilmaz Mustafa Tahsin,Dapcevic-Hadnadjev Tamara,Tadesse Eskindir Endalew,Kulawik Piotr,Ozogul Fatih},
year={2024},
title={Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives},
journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY},
volume={23},
number={4},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Kalic Marina D,Krstonosic Veljko S,Jovanovic-Ljeskovic Natasa M,Erceg Tamara D,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara},
year={2023},
title={Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix},
journal={FOOD CHEMISTRY-X},
volume={17},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Dapcevic-Hadnadjev Tamara,Skrobot Dubravka,Maravic Nikola,Popovic Nikola,Stevanovic Dusan M,Hadnadjev Miroslav S},
year={2023},
title={Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={175},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Tomic Jelena MI,Skrobot Dubravka,Saric Bojana M,Hadnadjev Miroslav S},
year={2022},
title={Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours},
journal={DISCOVER FOOD},
volume={2},
number={1},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Tomic Jelena MI,Skrobot Dubravka,Popovic Ljiljana M,Dapcevic-Hadnadjev Tamara,Cakarevic Jelena,Maravic Nikola,Hadnadjev Miroslav S},
year={2022},
title={Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={60},
number={4},
pages={488-498},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara,Maravic Nikola R,Rakita Sladjana M,Hadnadjev Miroslav S},
year={2022},
title={Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies},
journal={GELS},
volume={8},
number={12},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Stupar Alena,Stevanovic Dusan M,Skrobot Dubravka,Maravic Nikola R,Tomic Jelena MI,Hadnadjev Miroslav S},
year={2022},
title={Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread},
journal={FOODS},
volume={11},
number={24},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Skrobot Dubravka,Dapcevic-Hadnadjev Tamara,Tomic Jelena MI,Maravic Nikola R,Popovic Nikola,Jovanov Pavle T,Hadnadjev Miroslav S},
year={2022},
title={Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread},
journal={FOODS},
volume={11},
number={23},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Maravic Nikola R,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara,Pajin Biljana S,Tomic Jelena MI,Hadnadjev Miroslav S},
year={2022},
title={Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake},
journal={FOODS},
volume={11},
number={14},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Tomic Jelena MI,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara},
year={2022},
title={Rheological behavior of emmer, spelt and khorasan flours},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={46},
number={10},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Dokic Ljubica P,Krstonosic Veljko S},
year={2021},
title={Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures},
journal={JOURNAL OF CEREAL SCIENCE},
volume={97},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Perisic Vesna M,Vukovic Slavica M,Perisic Vladimir,Lukovic Kristina,Vukajlovic Filip N,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara},
year={2021},
title={The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth},
journal={JOURNAL OF STORED PRODUCTS RESEARCH},
volume={90},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Erceg Tamara D,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Ristic Ivan SR},
year={2021},
title={Swelling kinetics and rheological behaviour of microwave synthesized poly(acrylamide-co-acrylic acid) hydrogels},
journal={COLLOID AND POLYMER SCIENCE},
volume={299},
number={1},
pages={11-23},
document_type={Article},
} 

@ARTICLE{
author={Milicevic Natasa,Sakac Marijana B,Hadnadjev Miroslav S,Skrobot Dubravka,Saric Bojana M,Dapcevic-Hadnadjev Tamara,Jovanov Pavle T,Pezo Lato L},
year={2020},
title={Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers},
journal={JOURNAL OF CEREAL SCIENCE},
volume={95},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Krstonosic Veljko S,Kalic Marina D,Dapcevic-Hadnadjev Tamara,Loncarevic Ivana S,Hadnadjev Miroslav S},
year={2020},
title={Physico-chemical characterization of protein stabilized oil-in-water emulsions},
journal={COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS},
volume={602},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Erceg Tamara D,Cakic Suzana M,Cvetinov Miroslav J,Dapcevic-Hadnadjev Tamara,Budinski-Simendic Jaroslava K,Ristic Ivan SR},
year={2020},
title={The properties of conventionally and microwave synthesized poly(acrylamide-co-acrylic acid) hydrogels},
journal={POLYMER BULLETIN},
volume={77},
number={4},
pages={2089-2110},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Pajic-Lijakovic Ivana S,Mastilovic Jasna S,Bugarski Branko M},
year={2019},
title={Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage},
journal={STARCH-STARKE},
volume={71},
number={9-10},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Perisic Vladimir,Perisic Vesna M,Hadnadjev Miroslav S,Djekic Vera R,Dapcevic-Hadnadjev Tamara,Vukovic Slavica M,Vukajlovic Filip N},
year={2019},
title={Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough},
journal={JOURNAL OF STORED PRODUCTS RESEARCH},
volume={82},
number={},
pages={91-97},
document_type={Article},
} 

@ARTICLE{
author={Saric Bojana M,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Sakac Marijana B,Mandic Anamarija I,Misan Aleksandra C,Skrobot Dubravka},
year={2019},
title={Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties},
journal={JOURNAL OF TEXTURE STUDIES},
volume={50},
number={2},
pages={124-130},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Dizdar Manda,Pojic Milica M,Krstonosic Veljko S,Zychowski Lisa M,Hadnadjev Miroslav S},
year={2019},
title={Emulsifying properties of hemp proteins: Effect of isolation technique},
journal={FOOD HYDROCOLLOIDS},
volume={89},
number={},
pages={912-920},
document_type={Article},
} 

@ARTICLE{
author={Rakita Sladjana M,Dokic Ljubica P,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Torbica Aleksandra M},
year={2018},
title={Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test},
journal={JOURNAL OF TEXTURE STUDIES},
volume={49},
number={3},
pages={339-347},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Lazaridou Athina,Moschakis Thomas,Biliaderis Costas G},
year={2018},
title={Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths},
journal={FOOD HYDROCOLLOIDS},
volume={81},
number={},
pages={481-489},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Lazaridou Athina,Moschakis Thomas,Michaelidou Alexandra-M,Popovic Senka Z,Biliaderis Costas G},
year={2018},
title={Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties},
journal={FOOD HYDROCOLLOIDS},
volume={79},
number={},
pages={526-533},
document_type={Article},
} 

@ARTICLE{
author={Nedeljkovic Natasa M,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Saric Bojana M,Pezo Lato L,Sakac Marijana B,Pajin Biljana S},
year={2017},
title={Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={86},
number={},
pages={377-384},
document_type={Article},
} 

@ARTICLE{
author={Pojic Milica M,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Rakita Sladjana M,Torbica Aleksandra M},
year={2017},
title={Optimization of additive content and their combination to improve the quality of pure barley bread},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={54},
number={3},
pages={579-590},
document_type={Article},
} 

@ARTICLE{
author={Pojic Milica M,Musse Maja,Rondeau Corinne,Hadnadjev Miroslav S,Grenier David,Mariette Francois,Cambert Mireille,Diascorn Yves,Quellec Stephane,Torbica Aleksandra M,Dapcevic-Hadnadjev Tamara,Lucas Tiphaine},
year={2016},
title={Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches},
journal={FOOD AND BIOPROCESS TECHNOLOGY},
volume={9},
number={8},
pages={1287-1305},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Belovic Miona M,Mastilovic Jasna S,Kevresan Zarko S,Pestoric Mladenka V,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara},
year={2016},
title={Nutritional, theological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace},
journal={FOOD AND BIOPRODUCTS PROCESSING},
volume={98},
number={},
pages={299-309},
document_type={Article},
} 

@ARTICLE{
author={Pojic Milica M,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Rakita Sladjana M,Brlek Tea I},
year={2015},
title={Bread Supplementation with Hemp Seed Cake: a By-Product of Hemp Oil Processing},
journal={JOURNAL OF FOOD QUALITY},
volume={38},
number={6},
pages={431-440},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Pojic Milica M,Rakita Sladjana M,Krstonosic Veljko S},
year={2015},
title={Functionality of OSA starch stabilized emulsions as fat replacers in cookies},
journal={JOURNAL OF FOOD ENGINEERING},
volume={167},
number={},
pages={133-138},
document_type={Article},
} 

@ARTICLE{
author={Filipcev Bojana V,Simurina Olivera D,Dapcevic-Hadnadjev Tamara,Jevtic-Mucibabic Rada C,Filipovic Vladimir S,Loncar Biljana Lj},
year={2015},
title={Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten-Free Biscuit and Biscuit Dough},
journal={JOURNAL OF TEXTURE STUDIES},
volume={46},
number={5},
pages={353-364},
document_type={Article},
} 

@ARTICLE{
author={Milanovic Maja Lj,Krstonosic Veljko S,Dokic Ljubica P,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara},
year={2015},
title={Insight into the Interaction Between Carbopol(A (R)) 940 and Ionic/Nonionic Surfactant},
journal={JOURNAL OF SURFACTANTS AND DETERGENTS},
volume={18},
number={3},
pages={505-516},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Pojic Milica M,Torbica Aleksandra M,Tomic Jelena MI,Rakita Sladjana M,Janic-Hajnal Elizabet P},
year={2015},
title={Changes in the rheological properties of wheat dough during short-term storage of wheat},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={95},
number={3},
pages={569-575},
document_type={Article},
} 

@ARTICLE{
author={Pojic Milica M,Misan Aleksandra C,Sakac Marijana B,Dapcevic-Hadnadjev Tamara,Saric Bojana M,Milovanovic Ivan Lj,Hadnadjev Miroslav S},
year={2014},
title={Characterization of Byproducts Originating from Hemp Oil Processing},
journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
volume={62},
number={51},
pages={12436-12442},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Dokic Ljubica P,Pajin Biljana S,Torbica Aleksandra M,Saric Ljubisa C,Ikonic Predrag M},
year={2014},
title={Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={59},
number={1},
pages={495-503},
document_type={Article},
} 

@ARTICLE{
author={Janic-Hajnal Elizabet P,Tomic Jelena MI,Torbica Aleksandra M,Rakita Sladjana M,Pojic Milica M,Zivancev Dragan R,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara},
year={2014},
title={Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality},
journal={FOOD CHEMISTRY},
volume={164},
number={},
pages={158-165},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Dokic Ljubica P,Pojic Milica M,Hadnadjev Miroslav S,Torbica Aleksandra M,Rakita Sladjana M},
year={2014},
title={Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides},
journal={HEMIJSKA INDUSTRIJA},
volume={68},
number={1},
pages={99-106},
document_type={Article},
} 

@ARTICLE{
author={Nedeljkovic Natasa M,Sakac Marijana B,Mandic Anamarija I,Psodorov Djordje B,Jambrec Dubravka J,Pestoric Mladenka V,Sedej Ivana J,Dapcevic-Hadnadjev Tamara},
year={2014},
title={Rheological Properties and Mineral Content of Buckwheat Enriched Wholegrain Wheat Pasta},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={20},
number={1},
pages={135-142},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Dokic Ljubica P,Hadnadjev Miroslav S,Pojic Milica M,Torbica Aleksandra M},
year={2014},
title={Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches},
journal={FOOD AND BIOPROCESS TECHNOLOGY},
volume={7},
number={1},
pages={235-247},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Simurina Olivera D,Filipcev Bojana V},
year={2013},
title={Empirical and Fundamental Rheological Properties of Wheat Flour Dough as Affected by Different Climatic Conditions},
journal={JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY},
volume={15},
number={},
pages={1381-1391},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Pojic Milica M,Torbica Aleksandra M,Rakita Sladjana M,Zivancev Dragan R,Janic-Hajnal Elizabet P,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S},
year={2013},
title={Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality},
journal={JOURNAL OF CEREAL SCIENCE},
volume={58},
number={3},
pages={495-501},
document_type={Article},
} 

@ARTICLE{
author={Pojic Milica M,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara},
year={2013},
title={Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method},
journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
volume={237},
number={3},
pages={299-307},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Torbica Aleksandra M,Hadnadjev Miroslav S},
year={2013},
title={Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough},
journal={FOOD AND BIOPROCESS TECHNOLOGY},
volume={6},
number={7},
pages={1770-1781},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Pajic-Lijakovic Ivana S,Hadnadjev Miroslav S,Mastilovic Jasna S,Torbica Aleksandra M,Bugarski Branko M},
year={2013},
title={Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems},
journal={FOOD HYDROCOLLOIDS},
volume={33},
number={2},
pages={376-383},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Dokic Petar,Krstonosic Veljko S,Hadnadjev Miroslav S},
year={2013},
title={Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions},
journal={EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
volume={115},
number={3},
pages={313-321},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara},
year={2012},
title={Rice and buckwheat flour characterisation and its relation to cookie quality},
journal={FOOD RESEARCH INTERNATIONAL},
volume={48},
number={1},
pages={277-283},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara},
year={2011},
title={Possibility of using durum wheat flour as an improvement agent in bread making process},
journal={11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11)},
volume={1},
number={},
pages={1628-1632},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Torbica Aleksandra M,Hadnadjev Miroslav S},
year={2011},
title={Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab},
journal={11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11)},
volume={1},
number={},
pages={328-334},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Torbica Aleksandra M,Dokic Ljubica P,Pajin Biljana S,Krstonosic Veljko S},
year={2011},
title={Rheological properties of maltodextrin based fat - reduced confectionery spread systems},
journal={11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11)},
volume={1},
number={},
pages={62-67},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dokic Ljubica P,Dapcevic-Hadnadjev Tamara,Pajin Biljana S,Krstonosic Veljko S},
year={2011},
title={The Impact of Maltodextrin-Based Fat Mimetics on Rheological and Textural Characteristics of Edible Vegetable Fat},
journal={JOURNAL OF TEXTURE STUDIES},
volume={42},
number={5},
pages={404-411},
document_type={Article},
}